Okra Stew
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!
Ingredients
- 2 lb2 lb2 lb Beef Chuck Roast
- 1 whole1 whole1 whole Yellow Onion, Finely chopped
- 16 oz16 oz16 oz Okra, frozen, sliced variety
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 6 oz6 oz6 oz Tomato Paste
- 8 oz8 oz8 oz Tomato Sauce
- 8 whole8 whole8 whole Garlic, Minced
- 1 whole1 whole1 whole Lemon, Juiced
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Process
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.
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About This Recipe
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Soups Sugar FreeNever Miss a Bite
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