Description
This Moroccan-style Okra Stew is loaded with tender beef, hearty okra, and a rich tomato sauce that makes the perfect feel-good meal. It’s an authentic Moroccan dish that comes together with a few simple steps in a tagine or dutch oven. Serve with fresh bread, rice or couscous to soak up the super flavorful sauce.
Ingredients
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- 1 tbsp olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 lbs beef chuck roast or lamb shoulder, cut into 2 inch chunks with fat trimmed
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp turmeric
- 1 1/2 tsp ground ginger
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 4 Roma tomatoes, grated or blended
- 2 cups frozen* okra
Instructions
- Sweat the alliums: Heat the oil in the base of your tagine or dutch oven over medium heat. Add the diced onion and garlic, stirring to coat in the oil.
- Season & brown the meat: Add in the meat, seasoning with the salt, pepper, turmeric and ground ginger. Continuing to cook, turning the meat to brown on all sides.
- Add tomatoes and herbs: Stir in blended tomatoes and minced herbs, stirring to coat the meat in the sauce.
- Add okra* and stew: Arrange the okra over top of the stew in a circular formation before covering and stewing for an hour, or until both the meat and okra are cooked through. Serve with bread or over couscous.
Notes
- If using fresh okra (instead of frozen), make sure to trim and wash
- Feel free to leave out the meat, if desired.
- Substitute the spices with ras el hanout for a more robust flavor, if desired.