Beef and Okra Stew
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 453, total fat 36 G., saturated fats 6 G., proteins 19 G., carbohydrates 17 G., fiber 4 G., cholesterol 59 mg, sodium 702 mg, sugar 9 G.
Calories 453, total fat 36 G., saturated fats 6 G., proteins 19 G., carbohydrates 17 G., fiber 4 G., cholesterol 59 mg, sodium 702 mg, sugar 9 G.
"My grandmother used to make this beef and okra stew," shares Cardea Brown. "It reminds me of my childhood in Charleston. This recipe has been in my family, passed down through generations."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup rapeseed oil (canola)
- 450 g beef tenderloin, cut into 2.5 cm cubes.
- 1 beef bouillon cube
- 1 large white onion, finely chopped
- 6 cloves garlic, crushed
- 2 jars of tomato sauce (220 grams each)
- 1 cup beef broth + more as needed
- 2 tbsp tomato paste
- 1.5 tbsp. ground ginger
- 1–2 tablespoons of sugar
- 1 package (300 g) of frozen okra
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Cooking the dish according to the recipe:
- Heat oil in a large saucepan over high heat. Season the beef with salt and pepper (about 1/2 teaspoon each). Add the beef to the heated oil along with the beef bouillon cube, onion, and garlic and cook until browned, about 5 minutes; reduce heat to medium. Continue cooking, stirring, until all the beef is browned, about 3 minutes more. Transfer to a plate and set aside.
- Combine tomato sauce, beef broth, tomato paste, ginger, sugar, 1 teaspoon freshly ground pepper, and 1 cup water in a saucepan. Bring to a boil.
- Return the beef to the pot and add the okra. Reduce heat to low and simmer until the okra is tender, 25–30 minutes. Add more broth or water if the stew thickens too much.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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