Okra Stew
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Servings 6 servings
Calories 311kcal
Equipment
Ingredients
- 1 pound beef tips
- 3 tablespoons olive oil divided
- 3 garlic cloves minced
- ¼ cup fresh cilantro chopped
- 1 small onion finely chopped
- 2 14-ounce packages frozen baby okra
- 1 teaspoon 7 Spice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces tomato paste
- 4 vine-riped tomatoes chopped
Instructions
- In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
- In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
- Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
- Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
- Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
Notes
Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 3 days. You can also freeze the stew and it will keep for up to 3 months.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 13g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 751mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 29.1mg | Calcium: 93mg | Iron: 2.7mg