Mediterranean Okra Stew With Beef
This delicious Mediterranean okra stew with beef is cooked to perfection on low heat. Seasoned with spices such as sumac which brightens up the flavor of the dish and makes this okra stew extra special. Even if you hate okra, I promise you, you will love this dish. Mediterranean okra stew is traditionally served with rice with vermicelli. It is super nutritious, and absolutely delicious.
Equipment
- Sharp knife
- Cutting board
- Large heavy bottom stockpot
- Measuring cups
- Measuring Spoons
Ingredients
- 3 to 4 tablespoons extra virgin olive oil
- ½ teaspoon allspice
- 1 teaspoon salt
- 7 large garlic cloves largely diced
- 2 to 3 tablespoons sumac
- ¼ teaspoon black pepper
- 1 pound beef cut into 1-inch cubes
- 1 large bay leaf
- 1 ½ cups water
- 1 large onion diced
- 24 ounces fresh or frozen okra
- 15 ounces can diced tomatoes
- 1 fresh lemon optional
Instructions
- Into a large, heavy bottom stockpot, add in 3 to 4 tablespoons of extra virgin olive oil, beef, ½ teaspoons allspice, ½ teaspoon salt, 1 tablespoon sumac, ¼ teaspoon black pepper, and garlic. Brown on medium heat.
- Add in the diced onions to the browned beef, and sauté until translucent in color.
- Add in ½ cup of water to the browned beef, bring to a boil, reduce heat to medium low, cover, and allow it to simmer for 1 hour and 20 minutes, or until tender.
- Add the frozen or fresh okra into the pot with the beef. Give it a gentle stir. Raise the heat to high. Cook the okra until it is a bright green color. Reduce heat to medium.
- Add in the tomato sauce and allow it to simmer for 5 minutes. Add in remaining seasoning and water. Give it a gentile stir. Raise temperature to high. Bring to a boil, then reduce heat to medium low. Cover, and let it simmer for 40 minutes.
- Serve with gluten free rice with vermicelli. You can also squeeze a bit of fresh lemon juice over individual servings for an extra bright flavor.