Beef, Entree, Meat, Recipes, Stew, Vegetables

Beef Stew with Okra and Herbs

As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes.  One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.

Braising these simple ingredients together brings out so many flavors and textures: the meat is fork tender, the okra creamy and tasty, and the herbs add their freshness and another layer of flavor and aroma.

The dish is perfect for both lunch or dinner, served with crusty bread on the side, with plain rice, or, as I’ve done here, over couscous with fresh herbs. Try it and enjoy.

Makes: 4
Prep time: 20 minutes
Cooking time: 15 minutes
Braising time: 1½ hours

Ingredients:
1 large bunch mint
1 large bunch parsley
1.1 lbs (500 grams) fresh okra pods
1.1 lbs (500 grams) beef for stew (I used chuck), cut into large cubes
2 Tbs olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
2 tsp salt
½ tsp freshly ground four peppers mix
3.5 oz (100 grams) tomato paste
1 cup beef or chicken stock

1. Preheat the oven to 250F (120C). Chop the herbs roughly (set some aside for serving). Prepare the okra, as shown in THIS link.
2. Heat the oil in a wide pot, over medium-high heat. Add the meat and fry lightly for 1-2 minutes. Add the onion, garlic, chopped herbs, salt and pepper. Mix and sauté for a minute. Add the okra, mix again and sauté for 1-2 minutes. Add the tomato paste and stock, and mix again. Bring to a boil and lower the heat to medium. Cover the pot and simmer for 10 minutes. Taste and adjust seasoning.

3. Place the covered pot in the oven and braise for 1½ hours, until the meat and okra are tender, and the liquids reduced into a thick sauce. Serve over couscous (or rice), with the remaining chopped fresh herbs on top.

53 thoughts on “Beef Stew with Okra and Herbs”

  1. Mmmmm I love the herbs in this stew. I need to play with okra more. I love it roasted, but I haven’t really cooked it myself cause it’s hard to come by. The one time I have it years ago it was so slimy I’d rather have gone outside, pulled a snail out of its shell, and eaten that.

    Liked by 2 people

  2. Okay – I’m convinced. I’ll try it next time I see fresh in the store. I’ve probably always just ignored it, or it just isn’t available here in the desert.

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

  3. Not having seen Okra in the store in a while I haven’t been able to enjoy any. I will start now to hunt it down because your recipe reminds me of how nice it is.
    Thanks Ronit. :))

    Liked by 1 person

  4. I’m an «okra lover» too!
    Thank you for this delicious preparation as well as for the information about «Sephardic» in your other okra post. I knew «Sepharadim» as a part of the jewish people, but never realised their origin!

    Liked by 1 person

  5. Ronit, I love okra. I’ve made it with gumbo, okra & tomatoes, soups, and fried okra just to name a few, but never in a stew. I love this recipe, it’s right up my culinary alley. We will not start seeing fresh okra until mid-summer, but when we do I’ll be making this dish.

    Liked by 1 person

    1. Thank you Ron, I’m glad you liked the dish. I’m also a big fan of okra in any way of cooking. Braising it this way here is one of my favorites, as the okra’s texture is so wonderfully creamy, while it still keeps its shape. I hope you’ll enjoy it. 🙂

      Like

  6. I love okra. We never put okra in beef, but we do in pork (broth, not stew). This is something new to me, Chef–and it looks delicious! (I haven’t forgotten your tip from long ago–to trim the okra like we do with pencil–thank you!)

    Liked by 1 person

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