Beef and Okra Stew

By Recipes Adapted by The Canadian Living Test Kitchen

Tested till perfect

6 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Beef and Okra StewKhamisa Baya's saucy stew comes from Sudan in Africa. Serve it over cooked rice, cornmeal or creamy wheat cereal, or with Corn Bread on the side.1 user reviews.
Beef and Okra Stew

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per Serving: about -
cal 525525 cal
pro 43 g43g pro
total fat 34 g34g total fat
sat. fat 13 g13g sat. fat
carb 12 g12g carb
fibre 3 g3g fibre
chol 118 mg118mg chol
sodium 392 mg392mg sodium
% RDI: -
calcium 77 calcium
iron 3434 iron
vit A 66 vit A
vit C 2323 vit C
folate 1616 folate

More great recipes from this menu:

Khamisa Baya's saucy stew comes from Sudan in Africa. Serve it over cooked rice, cornmeal or creamy wheat cereal, or with Corn Bread on the side.

Ingredients

  • 1 tbsp olive oil 1 tbsp olive oil
  • 2 onions , chopped2 onions, chopped
  • 8 cloves garlic , minced8 cloves garlic, minced
  • 4 beef simmering short ribs , (about 1 lb/500 g)4 beef simmering short ribs, (about 1 lb/500 g)
  • 2 lb stewing beef , cubed2 lb stewing beef, cubed
  • 1-1/2 cups crushed tomatoes 1-1/2 cups crushed tomatoes
  • 6 green cardamom pods 6 green cardamom pods
  • 1 cinnamon stick 1 cinnamon stick
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1/4 tsp ground cumin 1/4 tsp ground cumin
  • 8 oz fresh okra , trimmed (about 2 cups/500 mL)8 oz fresh okra, trimmed (about 2 cups/500 mL)

Preparation

In large Dutch oven, heat oil over medium-high heat; cook onions and garlic, stirring occasionally, for 10 minutes or until golden.

Cut ribs into single-bone sections; add to pot along with stewing beef. Cook over high heat, stirring occasionally, for about 30 minutes or until liquid has evaporated and beef is browned.

Stir in tomatoes, cardamom pods, cinnamon stick, salt, pepper and 3 cups (750 mL) water. Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until beef is tender.

Stir in cumin and scatter okra on top. Cover and cook, without stirring, for about 20 minutes or until okra is tender. Discard cardamom pods and cinnamon stick. Gently stir in okra.

Additional information : Serve with Corn Bread

Source : Canadian Living Magazine: December 2000

Related content

You might also like

Contests

All contests



Most popular

Most popular videos