Dairy-Free Egyptian Okra Stew (Bamya)

Ingredients

• about 450 g Okra (fresh or frozen)
• about 450 g Beef (stew meat)
• 4 cups Vegetable Broth
• about 790 g Canned Crushed Tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Pat the about 450 g of beef dry with paper towels and season it with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Add the seasoned about 450 g of beef and brown it well on all sides, about 5-7 minutes total. Remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the 4 cloves of garlic, minced, 1 teaspoon of cumin, and 1 teaspoon of coriander. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Pour in the about 790 g of canned crushed tomatoes and the 4 cups of vegetable broth. Stir everything together and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes.
5. 5Return the browned about 450 g of beef to the pot. Add the about 450 g of okra (if using fresh okra, trim the tops and bottoms first). Stir everything together, then cover the pot again. Let the stew simmer for 30-40 minutes, or until the beef is fork-tender and the okra is cooked through and tender.
6. 6Stir in the 1 tablespoon of lemon juice just before serving. Taste and add more salt or pepper if needed.
7. 7Serve the Dairy-Free Egyptian Okra Stew hot. It is delicious served with rice or bread.

Substitutions

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