Okra and Beef Stew #authormarathon. Bring to a boil; season with additional salt. Okra Stew (also called Yakhnit Bamyeh in Arabic) is a delicious hearty stew made with garlic, cilantro, tomato sauce beef and fresh or frozen okra. What I love about the stews we eat is that they are super easy to make in one pot, have a ton of nutrition and they are very comforting in the winter over a warm bowl of rice pilaf.
Egyptian Okra Stew with Ground Beef Recipe (Bamia Bil Lahma) Okra stew (or bamia) is a household dish for most Egyptians. The preparations vary depending on who is making it and what is on hand, but the general idea is often similar. In this case, the okra stands out as the highlight accentuated by seasoning and made heartier with meat. You can cook Okra and Beef Stew #authormarathon using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Okra and Beef Stew #authormarathon
- It’s 1 Bunch of Okra.
- It’s 1 of Bell Pepper. Chopped.
- Prepare 1 of large Onion, Chopped.
- Prepare 2 of Tomatoes Chopped.
- You need Bunch of Coriander leaves.
- It’s of Salt and Spices to Your Taste.
- It’s Piece of Ginger, grated.
- It’s 4 cloves of Garlic, Crushed.
- It’s of Beef.., cubed and boiled.
- It’s of Cooking oil.
- You need of Vinegar or Lemon juice.
Beef And Okra Stew This hearty stew is full of flavor, but it doesn't contain any unsafe ingredients like sugar or gluten that might derail your recovery from Candida. It's really nutritious and perfect for a filling, satisfying evening meal. Herbs and spices are really important when you're preparing meals for a Candida diet. It's an okra and beef stew that you serve over rice similar to Lubbe or the eggplant and beef stew I shared a while back.
Okra and Beef Stew #authormarathon step by step
- Wash the Okra in plain water to get rid of any dirt..
- In another Container or basin of water, add 3 to 5 bottle cupfulls of Vinegar. Then put the Okra in it..
- Snip or cut off the ends of the okra as you return into the vinegar water. KINDLY NOTE: Okra tends to become slimmy once cut. A clear goop flows through its leaves. This is known as mucilage. Vinegar lessens that flow..
- Chop the okra into desired size cubes. Make sure they remain in the vinegar water..
- In a pot, pour some oil, add onions, pepper and fry for a bit. Add the meat n fry till the onion is done and the meat nicely browned. Add tomatoes n salt n spices. Cover n let simmer till tomatoes are broken down but not completely dissolved..
- Add the okra and stir to incorporate. Cover and let steam for a minute or two. Uncover and stir again. You can add hot stock into it if you want some soup/broth..
- ALSO NOTE; Heat breaks down mucilage very fast. So if you want crunchy okra, don't let them cook for long. On the other hand, if you wish to eat them as a vegetable to accompany, say Ugali… then cook them for long. They'll end up with the same look n consistency as 'Mrenda'.
- Chop and add Coriander to the mix..
- Serve with Your Favourite Starchy accompaniment. Or enjoy as is..
One of the major differences is that there are no tomatoes in this one. In fact, if you search Google for Bamieh you will find most, if not all, have tomatoes in their stew. In a large saucepan, brown meat with olive oil. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice.