Classic Okra-Beef Dish (Print Version)
# 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:
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.
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.
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.
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.
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.
06 -
Take the pot off the heat. Mix in freshly squeezed lemon juice and chopped cilantro. Pair with vermicelli rice when serving.
# Notes:
01 -
You can swap out the collection of spices for 1½ teaspoons of seven spice mix, but skip the white pepper if you do.
02 -
If you're working with frozen okra, let it thaw completely. Drain and pat it dry to keep it from splattering when fried.