Beef and Okra Stew (Bamia)

Ingredients

• about 680 g Beef Stew Meat
• about 450 g Okra
• 1 28 oz Diced Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 1 tsp Coriander
• 0.5 tsp Cumin
• 4 cups Beef Broth
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of beef stew meat and brown it on all sides, about 5-7 minutes total. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 large onion to the same pot and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
3. 3Stir in the 2 tablespoons of tomato paste, 1 teaspoon of coriander, and 0.5 teaspoon of cumin. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Pour in the about 790 g of diced tomatoes and the 4 cups of beef broth. Add the browned beef back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is starting to become tender.
5. 5Add the about 450 g of okra and the 2 tablespoons of lemon juice to the pot. Stir everything together. Cover the pot again and continue to simmer for another 30 minutes, or until both the beef and the okra are completely tender when pierced with a fork.
6. 6Stir in the 1 teaspoon of salt and the 0.5 teaspoon of pepper. Taste and add more salt or pepper if needed. Serve the Beef and Okra Stew hot.

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