Beef And Okra Stew Recipes

OKRA STEW

Steps:

• 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.

BEEF AND OKRA STEW

Steps:

• Heat the canola oil in a large pot over high heat. Sprinkle the beef with 1/2 teaspoon each salt and pepper. Add the beef to the hot oil and cook, turning, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the beef is browned, about 3 minutes more. Transfer the beef to a plate and set aside.
• Add the onion, garlic and bouillon cube to the pot and cook until the onion is soft and translucent, about 5 minutes. Stir in the beef stock, tomato sauce, tomato paste, ginger, sugar, 1 teaspoon pepper and 1 cup water and bring to a boil; season with salt. Return the beef to the pot, reduce to a simmer and cook until the meat is fork-tender, about 25 minutes.
• Add the okra and cook until tender, about 20 minutes; the okra will thicken the stew as it cooks. Add additional stock or water if the stew becomes too thick.

BEEF, TOMATO, AND OKRA STEW

Steps:

• Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
• Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

BEEF AND OKRA BAMIA

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.

CRAB, BEEF AND OKRA STEW

Steps:

• With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
• In a colander in the sink, rub the beef all over with the insides of the lemon and lime halves and rinse with hot water. Transfer the meat to a large bowl and toss with the scallion paste, lemon and lime juices, hot sauce and adobo and season with salt and pepper to taste.
• Heat the oil in a large Dutch oven over high heat. Add the tomato paste and cook, stirring, until dark red, about 30 seconds. Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes. Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes. Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
• Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.