It’s an easy recipe that practically cooks itself, and leftovers the next day are even better than the freshly cooked dish. I love making stews, especially in the fall and winter. I like to make fish stew and pork stew, and I adore this okra stew. Tender pieces of meat, onions, and creamy okra swim in a rich tomato broth. Paprika and cumin add depth and warmth. It’s a wonderfully comforting dish, perfect when it’s cold outside. Although this is not a quick recipe, it’s very easy to make. You brown the meat and onions, add spices and liquids, and then let it cook for a while. Add the okra and in just a few more minutes, your lovely stew is done!
Ingredients
Recipe Card
Olive oil: I use extra virgin olive oil. If you prefer an oil with a higher smoke point, use avocado oil instead. Stew meat: You can buy it already cubed or buy a chuck roast and cut it into one-inch pieces. Chopped onions: I typically use yellow onions, but white onions will work too. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. To season: Salt, pepper, cumin, paprika, and cayenne. The amount of cayenne pepper I use doesn’t make the dish very spicy, so if you like spicy food, you can increase the amount you use. Canned tomato sauce: It greatly enhances the flavor of the stew and also improves its presentation. It gives it such a pretty color. Beef broth: Homemade or store-bought. I prefer not to use a low-sodium broth. The brand I use, Pacific Foods, has 500 mg of sodium per cup. Fresh okra: Okra is in season in the summer (July through September), but this is the perfect winter recipe… so I often use frozen okra. It works well in this recipe.
You start by cooking the meat and onions in olive oil. The last step is adding the okra and cooking for about 10 more minutes until tender. It’s also good on cauliflower rice, mashed cauliflower, spaghetti squash, and zucchini noodles. You can also serve it with thick slices of almond flour bread or with this delicious cornbread. 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.
