Okra Stew (Edit recipe)

Okra Stew. Hearty stews are always on the menu in this house. Not only does the whole family enjoy, it makes great leftovers for 1-2 days! This dish has a ton of nutrition and super easy to make. I love to use frozen sliced okra, as the texture never becomes slimy once cooked and it’s easier for the kids to eat!

20 minutes

2 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	4 g
Carbohydrates:	6 g
Protein:	10 g
Cholesterol:	27 g
Sodium:	717 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Simplyhealthymama

Serves: 12

Ingredients

2 lb Beef Chuck Roast
1 whole Yellow Onion, Finely chopped
16 oz Okra, frozen, sliced variety
1 Tbsp Sea Salt
6 oz Tomato Paste
8 oz Tomato Sauce
8 whole Garlic, Minced
1 whole Lemon, Juiced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut up roast into square chunks and add to pot. Add enough water so it covers the top of the meat. Bring water to a boil, then simmer meat for 1-1.5 hrs on medium low/low (add water as needed). I cook it the old school way, but feel free to use a pressure cooker.
Clean fat in and around pot, about 15 min in. After cleaning fat, add salt.
About halfway through cooking meat add onion and 8 cloves of garlic to pot (I mince using a garlic press).
Boil 2-3 cups water on the side, mix tomato paste with it and add to pot along with tomato sauce, and juice of 1 lemon.
Add frozen okra to pot. Bring to a boil, then cook on low/medium heat until okra is fully cooked, about 15 minutes.
Serve over basmati rice.