Turkish · Dinner
Okra and Beef Stew
Turkish-style beef and okra stew braised slowly in a tomato and onion base until the beef turns tender and the okra softens without turning slimy. Finished with garlic, a touch of sugar and lemon juice for brightness, and warm spices, this gluten-free version is served over rice with parsley.
$6
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
471Calories
34.2gProtein
22.1gFat
34.6gCarbs
9.8gSugar
5.9gFiber
798mgSodium
103mgChol
6.9gSat Fat
1180mgPotassium
135mgCalcium
5.4mgIron
2.6mcgVitamin B12
29mgVitamin C
Goes well with
Turkish Red Wine (Öküzgözü or Boğazkere)
local
Turkish Ayran
international
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Cut the beef into 1-inch cubes, trim okra tops, chop the onion and tomato, and mince the garlic; keep within reach.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the beef on all sides for 6 minutes until deeply crusted.
3
Sauté
Add the onion and garlic over medium heat and cook for 4 minutes, stirring, until soft and translucent.
4
Braise
Stir in tomato paste, paprika and cumin for 1 minute, then add stock and tomato. Scrape up browned bits, cover, and simmer over low heat for 70 minutes until beef is fork-tender. Add okra, salt, pepper and sugar, then simmer uncovered for 15 minutes until okra is tender. Stir in lemon juice and taste for salt.
5
Plate
Spoon the stew over the cooked rice and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 oz311g fresh okra
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 cup240ml beef stock
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp sugar
- 1 tsp1 tsp sweet paprika
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
- 1 cup196g cooked white rice, for serving
