Egyptian Okra Stew (Bamya)

Ingredients

• 1.5 lb Beef Stew Meat
• 1 lb Frozen Okra
• 28 oz Canned Diced Tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Beef Broth
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Pat the 1.5 lb Beef Stew Meat dry and season it with the 1 tsp Salt and 0.5 tsp Black Pepper. Cut the 1 medium Onion into 1/2-inch pieces. Mince the 4 cloves Garlic.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F/200°C). Add the seasoned 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 chopped 1 medium Onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced 4 cloves Garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Pour in the 28 oz Canned Diced Tomatoes and the 1 cup Beef Broth. Stir in the 1 tsp Cumin, 0.5 tsp Coriander, and 0.25 tsp Allspice. Bring the liquid to a gentle simmer.
5. 5Return the browned 1.5 lb Beef Stew Meat to the pot. Add the 1 lb Frozen Okra. Stir everything together. Cover the pot, reduce the heat to low (about 300°F/150°C), and simmer for 60 minutes, or until the beef is very tender and the okra is cooked through. Stir occasionally to prevent sticking.
6. 6Serve the Egyptian Okra Stew hot with gluten-free bread or rice.

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