Dairy-Free Egyptian Bamia (Okra Stew)

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 vegetable oil. Once the oil is shimmering, add the about 450 g of beef stew meat and brown it on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, to the same pot. Sauté until the onion pieces are softened and look translucent, about 5 minutes. Add the 4 cloves of garlic, minced, the 1 teaspoon of coriander, and the 0.5 teaspoon of cumin. Cook, stirring constantly, for 1 minute until fragrant.
3. 3Pour in the 1 28-oz can of crushed tomatoes and the 1 cup of beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
4. 4Return the about 450 g of browned beef stew meat to the pot. Add the about 450 g of okra. Stir to combine, then reduce the heat to low. Cover the pot and let the stew simmer gently for 45-60 minutes. Check occasionally to ensure it is not sticking. The stew is ready when the beef is very tender when pierced with a fork and the okra is cooked through and soft.
5. 5Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste the stew and add more salt or pepper if you think it needs it. Serve the Dairy-Free Egyptian Bamia hot, perhaps with rice.

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