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Classic Okra-Beef Dish

Featured in Easy Dinner Recipes.

Bamya is a warm, satisfying Middle Eastern stew with chunks of melt-in-your-mouth beef cooked in a tomato-based sauce along with tender okra. Bringing out the aroma of spices like coriander, cinnamon, and cumin, it gets a tangy lift from pomegranate molasses. The beef is browned first for depth, and the okra gets separately sautéed so it holds its texture. A squeeze of lemon juice and fresh cilantro brighten the dish to perfection. This hearty stew, which is widely enjoyed across the Middle East, is best served over a fluffy bed of vermicelli rice.
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punchofyummy
Updated on Wed, 05 Mar 2025 21:42:38 GMT
A hearty bowl of stew with tender beef, rice, and fresh vegetables. Pin it
A hearty bowl of stew with tender beef, rice, and fresh vegetables. | pinchofyummy.com

Discover the rich comfort of authentic Middle Eastern Bamya - a hearty beef and okra stew simmered in fragrant tomato sauce. This traditional recipe combines tender meat, fresh vegetables, and aromatic spices, finished with tangy pomegranate and bright lemon for a truly memorable dish.

This cherished recipe comes from years of cooking alongside skilled home cooks in Lebanon, learning the precise techniques that make this stew extraordinary. The careful building of flavors creates a dish that's both rustic and refined.

Key Ingredients

  • Stew Beef: Choose well-marbled cuts for maximum tenderness
  • Fresh Okra: Small pods work best for ideal texture
  • Yellow Onions: Creates the aromatic foundation
  • Garlic: Fresh cloves add essential flavor
  • Roma Tomatoes: Provides natural sweetness
  • Tomato Paste: Deepens the rich sauce
  • Coriander: Adds earthy warmth
  • Cumin: Brings traditional depth
  • Turmeric: Adds color and subtle flavor
  • Allspice: Provides aromatic warmth
  • Cinnamon: Adds gentle sweetness
  • White Pepper: For subtle heat
  • Black Pepper: Balances the spices
  • Pomegranate Molasses: Adds signature tang
  • Fresh Cilantro: Brightens the finished dish

Cooking Method

Preparing the Meat:
Pat beef dry and season well before searing in batches until deeply browned.
Building Flavor:
Sauté onions until soft and fragrant, then briefly cook garlic until aromatic.
Spice Integration:
Gently toast spices to release their oils and develop complex flavors throughout the stew.
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A bowl of red soup with meat and vegetables. | pinchofyummy.com

Serving Suggestions

Serve this aromatic stew over vermicelli rice to soak up the flavorful sauce. Accompany with warm pita bread, fresh fattoush salad, and cooling labneh for a complete Middle Eastern meal.

Recipe Variations

Try using lamb instead of beef, add chickpeas for extra texture, or create a vegetarian version with mushrooms. Adjust spice levels with harissa paste for extra heat.

Storage Instructions

Keep in an airtight container for up to 4 days. Flavors continue to develop over time. Reheat gently, adding broth if needed. Freezes well for up to 3 months.

A bowl of beef stew with rice and green vegetables. Pin it
A bowl of beef stew with rice and green vegetables. | pinchofyummy.com

Bamya represents the heart of Middle Eastern cooking - patient preparation, quality ingredients, and time-honored techniques combining to create a truly memorable meal that brings people together.

Frequently Asked Questions

→ What's pomegranate molasses used for?
It’s a thick syrup made by reducing pomegranate juice, giving dishes a sweet and tangy kick—an essential in many Middle Eastern recipes.
→ Where do I buy baby okra?
You’ll usually find baby okra in the freezer aisle of Middle Eastern and international grocery shops. If not, fresh okra works too.
→ What's in the seven spice blend?
Seven spice, or baharat, is a mix of warm flavors like cumin, cloves, cinnamon, coriander, nutmeg, black pepper, and cardamom.
→ Can this be made with a slow cooker?
Absolutely! Sear the beef and prep your vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours, adding okra in the last hour.
→ How do I keep okra from turning slimy?
Sauté the okra separately before adding it to the stew. This keeps its texture intact and reduces sliminess.

Classic Okra-Beef Dish

A traditional Middle Eastern stew combining flavorful beef, sautéed okra, bold spices, and a touch of pomegranate molasses. Serve it with warm vermicelli rice for a complete meal.

Prep Time
10 Minutes
Cook Time
60 Minutes
Total Time
70 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Meat and Vegetables

01 1¼ pounds of chuck roast or stew meat, chopped into 1¼-inch cubes
02 14 ounces of frozen baby okra
03 One yellow onion, finely chopped
04 Six cloves of fresh garlic, finely minced
05 Three Roma tomatoes, diced

→ Spices and Seasonings

06 1 teaspoon of kosher salt
07 ½ teaspoon of ground coriander
08 ½ teaspoon of ground cumin
09 ¼ teaspoon of turmeric powder
10 ¼ teaspoon of allspice powder
11 ¼ teaspoon of white pepper
12 ¼ teaspoon of black pepper
13 ¼ teaspoon of cinnamon powder
14 One whole cinnamon stick

→ Sauce and Aromatics

15 Three tablespoons of cooking oil
16 Two tablespoons of tomato paste
17 Two cups of beef broth
18 One tablespoon of pomegranate molasses
19 Two tablespoons of freshly squeezed lemon juice
20 A quarter cup of fresh cilantro, finely chopped

→ For Serving

21 Cooked vermicelli rice

Instructions

Step 01

Pour a tablespoon of oil into a large pot and heat it over medium-high. Sprinkle salt on the meat and cook it in batches until browned, about 2-3 minutes per batch. Put the meat on a plate and set aside.

Step 02

Using the same pot, add another tablespoon of oil and cook the diced onions until they’re soft and see-through, taking about 5-7 minutes. Toss in minced garlic and let it cook for 30 seconds before adding the tomato paste for another 30-60 seconds to bring out the aroma. Stir in the diced Roma tomatoes and let them soften for around 5 minutes.

Step 03

Move the browned meat back into your pot. Pour in the beef broth, some water, and the pomegranate molasses. Toss in all the ground spices and the cinnamon stick too. Stir everything together, scraping the bottom of the pot to pick up those golden bits.

Step 04

Let the mixture come to a boil, then turn the heat down low. Cover the pot and let it simmer gently for 45-60 minutes or until the meat becomes tender.

Step 05

Grab a skillet and heat up the last tablespoon of oil over medium-high heat. Lightly stir-fry the okra for about 2-3 minutes, just until it turns golden. Add it to the pot of stew and leave everything uncovered to simmer for another 10 minutes.

Step 06

Take the pot off the heat. Mix in freshly squeezed lemon juice and chopped cilantro. Pair with vermicelli rice when serving.

Notes

  1. You can swap out the collection of spices for 1½ teaspoons of seven spice mix, but skip the white pepper if you do.
  2. If you're working with frozen okra, let it thaw completely. Drain and pat it dry to keep it from splattering when fried.

Tools You'll Need

  • A sturdy Dutch oven or thick-bottomed pot
  • A large frying pan or skillet
  • Measuring tools for cups and spoons

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 286
  • Total Fat: 14 g
  • Total Carbohydrate: 9 g
  • Protein: 33 g