Egyptian Beef and Okra
Savor the rich, hearty flavors of Egyptian Beef and Okra, a traditional stew that brings Middle Eastern comfort food to your table. Tender chunks of beef are slow-simmered in a fragrant tomato-based sauce infused with garlic, cumin, and coriander, creating a robust and aromatic base. The star of the dish, okra, is sautéed in buttery perfection to eliminate any sliminess before being added to the stew, ensuring a silky texture that complements the tender meat. Topped with fresh cilantro and a dash of optional lemon juice, this one-pot wonder is perfect for serving with warm flatbread or fluffy rice. With its fusion of bold spices and wholesome ingredients, this Egyptian-inspired recipe is a must-try for anyone seeking an authentic and satisfying meal.
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Recipe Information
Ingredients
- 500 grams beef stew meat (cut into chunks)
- 400 grams okra (fresh or frozen)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 4 medium tomatoes (chopped or grated)
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 4 cups beef stock or water
- 1 teaspoon coriander (ground)
- 1 teaspoon cumin (ground)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
Season the beef lightly with salt and black pepper, then sear the pieces in the hot oil until browned on all sides. Remove the beef and set aside.
In the same pot, heat the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped or grated tomatoes, tomato paste, ground coriander, ground cumin, and 1 teaspoon of salt. Stir well and allow the mixture to cook for 5-7 minutes until the tomatoes have broken down and the mixture becomes thick and aromatic.
Return the browned beef to the pot, along with any juices that have collected. Stir everything together.
Pour the beef stock or water into the pot, ensuring the beef is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 50-60 minutes, or until the beef is tender.
Meanwhile, if using fresh okra, trim the stems and rinse thoroughly. If using frozen okra, thaw and pat dry.
In a small skillet, melt the butter over medium heat. Add the okra and a pinch of salt, then sauté for about 3-4 minutes until slightly golden. This step helps prevent sliminess in the okra.
Add the sautéed okra to the stew. Stir gently to combine, then cover and simmer for an additional 15-20 minutes, or until the okra is tender and the flavors are well combined.
Taste the stew and adjust the seasoning with more salt or black pepper, if needed.
Remove the pot from the heat, sprinkle the stew with fresh chopped cilantro, and stir to incorporate.
Serve hot with rice, flatbread, and a squeeze of lemon juice for an optional bright flavor.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.2 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 558 mg | 43% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4450 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
