Okra Stew (Bamya)

Okra Stew (Bamya)

Tender okra simmers in a tangy tomato sauce with warm spices and fall-apart beef.

Total 1 hr 50 min Makes 6 servings Calories 365/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Red meat

This Middle Eastern stew braises okra and chunks of beef in a garlicky tomato sauce brightened with lemon juice and cilantro. Slow simmering mellows the okra's texture while thickening the sauce into something rich enough to ladle over rice. It's a comforting one-pot dinner common across Levantine and Egyptian kitchens.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound frozen okra, thawed
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked white rice, for serving

Method

  1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Season the beef with a pinch of salt and pepper, then brown in batches, about 3 minutes per side, transferring pieces to a bowl as they finish.

  2. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. Stir in the garlic and cook until fragrant, about 30 seconds.

  4. Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, tomato paste, coriander, cumin, allspice, cayenne, salt, and black pepper.

  5. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 1 hour.

  6. Stir in the okra, pushing it down into the sauce, and simmer uncovered until the okra is tender and the sauce has thickened slightly, about 25 minutes.

  7. Stir in the lemon juice and cilantro, and simmer 5 more minutes. Taste and adjust salt and pepper as needed.

  8. Ladle the stew over cooked white rice to serve.

Rate this recipe

★ 4.1 (1)

Okra Stew (Bamya)

This Middle Eastern stew braises okra and chunks of beef in a garlicky tomato sauce brightened with lemon juice and cilantro. Slow simmering mellows the okra's texture while thickening the sauce into something rich enough to ladle over rice. It's a comforting one-pot dinner common across Levantine and Egyptian kitchens.

1 hr 50 min 6 servings 365 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound frozen okra, thawed
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked white rice, for serving

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium-high heat. Season the beef with a pinch of salt and pepper, then brown in batches, about 3 minutes per side, transferring pieces to a bowl as they finish.

  2. 2

    Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. 3

    Stir in the garlic and cook until fragrant, about 30 seconds.

  4. 4

    Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, tomato paste, coriander, cumin, allspice, cayenne, salt, and black pepper.

  5. 5

    Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 1 hour.

  6. 6

    Stir in the okra, pushing it down into the sauce, and simmer uncovered until the okra is tender and the sauce has thickened slightly, about 25 minutes.

  7. 7

    Stir in the lemon juice and cilantro, and simmer 5 more minutes. Taste and adjust salt and pepper as needed.

  8. 8

    Ladle the stew over cooked white rice to serve.