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Beef and Okra Stew:
Submitted by: Madame Roula | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 tsp olive oil
• 2 medium onions, cut into eights
• 1kg chuck steak, trimmed and cut into 2cm cubes
• 1/3 cup red wine
• 1/4 cup tomato paste
• 1 tbsp chopped fresh coriander
• 8 baby potatoes, quartered
• 2 cups beef stock
• 1/4 cup chopped fresh parsley
• 350g okra or 2 x 375g cans okra, rinsed and drained

• Heat oil in heavy-based pan; add onions.
• Cook over medium-high heat until well browned.
• Add meat in small batches and cook 2-3 minutes, stirring, until browned on all sides.
• Once all meat is browned, return it to the pan.
• Add wine, tomato paste and coriander to pan.
• Cover and simmer 35 minutes.
• Add the potatoes and beef stock, and simmer, uncovered, for 15 minutes.
• Stir through parsley and okra and simmer for 10 minutes.
• If using canned okra add to stew in last 5 minutes of cooking.
• Serve stew with bread and rice or extra vegetables.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)