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.
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.
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Thank you Mimi, I’m glad you liked the dish, despite the prior unpleasant experience with okra! Cutting the top as I suggest will reduce the sliminess dramatically. 🙂
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Great dish to enjoy fresh Okra!! Love it 🙂
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Thank you Chika, I’m glad you liked the dish. Okra is such a tasty ingredient. 🙂
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Yum yum!
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Thank you! 🙂
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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.
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Glad the post encouraged you to give okra a chance! Unfortunately, it’s not so easy to get it here either, so when I do find it, it’s well appreciated. 🙂
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This sounds delicious, Ronit and thank you for the link on how to prepare Okra very helpful 🙂 x
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Thank you Carol, I’m glad you liked this tasty dish and found the tip helpful. 🙂
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I like okra any way that it is prepared…my husband, only fried. Your dish sounds good and you were lucky to find small okra pods, they are always very tender.
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Thank you Karen, I’m glad you liked the dish. I also like okra in any way of cooking. Small okra is indeed the best! 🙂
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Fresh okra, brings back childhood memories of wearing long sleeves and gloves when cutting okra from the plant. I still remember the spines.
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This sounds like a fun adventure (not including the spines!) Hopefully the taste of the freshest okra was a worthy reward for your efforts! 🙂
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It was an adventure. I did enjoy eating it though.
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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. :))
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Thank you Mary, I’m glad you liked the dish. I hope you’ll be able to find nice fresh okra and enjoy it. 🙂
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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!
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Thank you Felix, I’m glad you liked the dish, and found the information about “Sephardim” interesting. Such recipes have so much more to them beyond the actual recipe. 🙂
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I don’t eat okra very often (availability) but when cooked right it’ is very good. In a stew is a good choice 🙂
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You’re right Judi, stew indeed is a good choice for using okra. Okra is not so easy to find here either, so when I do find it, it’s a real treat! 🙂
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What a bowl of wholesomeness. 🌿
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Thank you Gail, it is indeed! 🙂
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We rarely see okra up here in the north! Other than gumbo when I lived down south, I don’t think I’ve ever cooked with it. I did have some wonderful fried okra once, so maybe I’ll keep my eyes peeled.
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Okra indeed is not so easy to find even around here, so it’s always exciting to find it. Fried or grilled fresh okra is also a great option! 🙂
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Thanks for following my blog.
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Great addition of Okra to this beef stew Ronit! We get a lot of it here in Toronto and usually have them grilled or in a curry too..hope you are well:))
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Thank you Shy, I’m glad you liked the dish. How great is that you can get it easily in Toronto. Okra is so tasty when cooked this way, though I also love it grilled or fried. Happy spring! 🙂
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Happy spring dear Ronit!
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This is absolutely gorgeous! I love anything with Okra. I should give this one a try. Beautiful post Ronit 😍
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Thank you Sumith, Nice to see you back. I’m glad you liked this tasty dish. I hope you’ll enjoy it. 🙂
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Super delicious 😋
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Thank you, Syamala, I’m glad you liked the dish. It was indeed very delicious. 🙂
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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.
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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. 🙂
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I like okra, too, and this stew sounds very inviting!
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Thank you Irene, I’m glad you l liked the dish. The okra gets such creamy texture cooked this way. So tasty! 🙂
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Mmmh, I will have to try it soon, thank you for the recipe!
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Hope you’ll enjoy it. 🙂
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Great stew!
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Thank you Bob. 🙂
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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!)
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Thank you, I’m glad you liked the recipe, and found the tip helpful. Okra pairs well with beef, and I also love it with lamb. I’ve never tried okra with pork, so I’m learning something new from you too! 🙂
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👍😊👍
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I have always wanted to know how to cook okra! 🙏🏻😋
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Thank you Carol, I’m glad you’ve found the post helpful. Hope you’ll enjoy okra season. 🙂
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Do you have a recipe for just okra with tomatoes? When I tried, it came out slimy.
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Yes, I actually did post a recipe for it. It’s my favorite way of preparing okra.
If you’ll follow the instructions closely, you’ll get okra that is hardly slimy, and so flavorful. I attach the link for the recipe. I hope you’ll enjoy it.
https://ronitpenso.wordpress.com/2013/04/07/bamiya-con-tomate-okra-sephardic-style/
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That one had potential! 🙏🏻
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Glad to know. Hope it will work for you. 🙂
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I will have to read it more carefully so I don’t ruin it.
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This looks and sounds wonderful!
I have not cooked with Okra – but I must try it!!
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Thank you Emma, I’m glad you liked the recipe. Okra has a very unique texture and flavor. I hope you’ll enjoy it. 🙂
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