Name: Egyptian okra (bamia) stew recipe
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 6
Cuisine: middle eastern
Ingredients: 60g butter; 2 brown onions, finely chopped; 1kg gravy beef, diced into 2.5cm pieces; 40.00 ml minced garlic (from a jar); 20.00 ml extra garlic (from a jar); 90g tomato paste; 312g pkt frozen whole baby okra; 62.50 ml chopped parsley; Steamed rice, to serve

by Amira Georgy Last updated on 08/09/2022

Once I was at home sick and my dear friend, Rania, made me a big pot of this warming beef and okra stew. It was just like the one my mum used to make when I was growing up, so it was the perfect thing to make me feel better. - Amira Georgy

Ingredients

60g butter
2 brown onions, finely chopped
1kg gravy beef, diced into 2.5cm pieces
2 tbsp minced garlic (from a jar)
1 tbsp extra garlic (from a jar)
90g tomato paste
312g pkt frozen whole baby okra
1/4 cup chopped continental parsley
Steamed rice, to serve

Method

Step 1

Melt butter in a large saucepan over medium heat. Cook onion, stirring occasionally for 5-6 minutes or until lightly browned. Add beef and cook, stirring occasionally, for 5 minutes or until beef has browned.
Step 2

Add garlic and season. Cook, stirring occasionally, for 10 minutes or until any liquid has evaporated. Add tomato paste and 1 cup water, then bring to a simmer. Reduce what to medium-low and simmer, uncovered, for 1 hour 10 minutes, adding more water as needed to keep the liquid level with the beef, or until the beef is almost tender.
Step 3

Add extra garlic and okra and season. Cook for a further 20 minutes or until beef and okra are tender. Sprinkled stew with parsley and serve stew rice.