Name: Beef and Okra Stew
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup canola oil; 1 pound beef top sirloin, cut into 1-inch cubes; Kosher salt and freshly ground pepper; 1 large white onion, chopped; 6 cloves garlic, minced; 1 beef bouillon cube; 1 cup beef stock, plus more as needed; 2 8-ounce cans tomato sauce; 2 tablespoons tomato paste; 1 1/2 tablespoons ground ginger; 1 to 2 tablespoons sugar; 1 10-ounce package frozen okra

Directions

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.

Photograph by Yunhee Kim

Beef and Okra Stew

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