Beef and Okra Stew
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 59
- Sodium
- 674
- Total: 1 hr 15 min
- Active: 25 min
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.