Hearty Okra Stew

This hearty and flavorful okra stew features tender pieces of beef and okra cooked in a rich tomato-and-onion-based broth.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 360kcal

2 tablespoons olive oil extra virgin
2 pounds chuck roast cut into 1-inch pieces
1 onion chopped; 6 ounces
1 tablespoon garlic minced
1 teaspoon ground cumin
2 teaspoons paprika
¼ teaspoon cayenne pepper
15 ounces canned tomato sauce
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
2 cups beef broth
1 pound okra ends trimmed, fresh or frozen

In a large, heavy-bottomed 5-quart stockpot with a lid, heat the oil over medium-high heat. Add the meat and onions. Cook, stirring often, until browned, about 5 minutes.
Stir in the garlic, cumin, paprika, and cayenne. Cook, stirring, for 30 seconds.
Stir in the tomato sauce, beef broth, salt, and pepper.
Bring the stew to a boil over high heat, then cover and turn the heat down to low, keeping the dish at a steady simmer. Cook, stirring occasionally, until the meat is tender, about 45 minutes.
Stir in the okra, cover again, and cook until tender, about 10 minutes. Serve immediately.

When you brown the beef and onions, the stockpot will be a bit crowded, so if you'd like, you can cook in batches - cook two batches for the beef, set it aside, then cook the onions. This will ensure even browning. However, I'm a lazy cook, so I just cook them together with excellent results.
Okra contains a clear goop called mucilage, which many people find objectionable. In this recipe, the mucilage actually works with us cooks, not against us, because it helps to thicken the stew. In addition, the acidity of the tomatoes removes some of the sliminess.
To thicken the stew, stir in cornstarch slurry at the end of cooking. Mix a tablespoon of cornstarch with 1-2 tablespoons of cold water, then stir the slurry into the hot stew.
Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them, covered, in the microwave at 50% power or on the stovetop over low heat. After cooling it, you can also freeze this stew for up to three months. I freeze it in individual microwave-safe containers, thaw it overnight in the fridge, and then reheat it covered in the microwave.