You may not have liked this meal as a kid, but Bamya (Okra stew) supremacy is undeniable. Journey with me to discover an effortless recipe that will surely change your opinion of bamya. If you’ve always loved, this simple recipe with bold flavors will have you loving it even more.
Combining tender beef and nutritious okra in a comforting broth, enhanced with some garlic and fresh herbs, this dish isn’t only nutritious but also adds a sense of satisfaction to your day!
Bamya or Okra, a hero of the vegetable kingdom, is often overlooked, but beyond its appearance lies a delicious taste that you can unlock once you follow my authentic Middle Eastern Bamya with beef recipe.
A Taste of Tradition
Background on Bamya
This timeless dish has been part of the Middle Eastern kitchen for centuries. Okra stew has a taste of history, and it has always reminded me of familial bonds. To me, Okra stew is not just a delicious meal, but it is a celebration of the region.
With its rich aromatic ingredients and strong flavors, you will be transported to the heart of the Middle East. Stews, such as okra or bamya and the like, have been super popular in the Arab world for their versatility.
The simple steps of putting a stew together by simply swapping out the main vegetable, make it the perfect quick meal for busy days or nights. It also helps greatly helps that these types of stews can be made ahead of time, eaten for 3-4 days if stored properly, feed a large crowd, and are hearty and satisfying at an affordable cost.
What are the best ways to store bamya stew?
Bamya or Okra Stew, or pretty much an Middle Eastern stew prepared like it, should be stored in an airtight container in the fridge for up to 3 or 4 days. It can also be frozen for up to 3 months!
Flavors From All Around the World
What Makes Bamya So Special
Okra stew is truly exceptional and appealing for various reasons. Every step in its preparation has a special significance, whether it is the art of searing beef in olive oil until it forms a caramelized crust, or the aromatic blend of the spices.
Moreover, the addition of tomato paste, sauce, and beef broth, further elevates the taste to unparalleled heights. When infused with the okra, the stew becomes a combination of harmonious elements that is nothing short of perfection.
Unlock an explosion of flavor in your dish with a tiny taste hack: fry the garlic separately until golden, then add it to the beef. This technique will produce a delightful aroma and a nuanced garlic flavor.
Ingredients
Bamya (okra stew):
Extra virgin olive oil
Yellow onion
Frozen bamya
Beef stew meat
7 spices
Garlic powder
Ground cinnamon
Paprika
Black pepper
Coriander powder
Salt
Water
Broth:
Tomato paste
Reserved broth
Tomato sauce can
Garlic mix (tasha):
Extra virgin olive oil
Garlic cloves
Scroll for the entire recipe details and instructions.
Homecooked Happiness
Steps to Prep
To start, heat up the olive oil on medium high heat. Add the chopped onion and sauté until translucent.
Add the cubed beef pieces and mix.
Sauté until the beef chunks develop a brown crust.
Add the salt, black pepper, 7 spices, garlic powder, coriander, paprika, and cinnamon. Mix well, then add the hot water (about 5-6 cups).
Let this mixture come to a boil and let it boil for 5-8 minutes before reducing the heat to medium low.
Let it simmer for 30-40 minutes or until the beef is tender and cooked through.
Stir this occasionally. There should be leftover broth.
To the cooked beef, add the tomato paste and tomato sauce.
Add 2 cups of the remaining beef broth. You can add more if you want the consistency to be thinner.
Add the frozen or thawed bamya, and mix well.
Let it cook for another 15 minutes, and season with salt to taste.
In a separate frying pan, heat up the 2 tablespoons of olive oil on medium heat.
Add the 8 minced garlic cloves and sauté until golden, for about 3-4 minutes.
Once golden, add to the beef pot and mix.
Let it simmer together for 5 minutes before serving.
Okra Stew Love
Unlock an explosion of flavor in your dish with a tiny taste hack: fry the garlic separately until golden, then add it to the beef. This technique will produce a delightful aroma and a nuanced garlic flavor.
Variations of the Dish
Lemon and Herb Infusion
How to make your beef okra stew more fresh? Experiment with various additions such as fresh herbs (parsley, dill, or cilantro). Enhance it further with a sprinkle of lemon zest and a squeeze of lemon on your plate.
Mediterranean Ratatouille Twist
While the main base is Okra stew, it is also a free canvas open to more veggies. Incorporate additional Mediterranean vegetables like eggplant, bell peppers, and zucchini to create a ratatouille-inspired okra stew.
Vegan Okra Stew Delight
Are you on a vegetarian or vegan diet? The Middle Eastern and Mediterranean cuisines offer various plant-based dishes. Take bamya stew as an example, a versatile dish that can be easily altered to fit your dietary preferences. You could simply omit the meat and replace it with chickpeas to maintain a nutritious dish.
A Bowl of Colorful Joy
Tips and Tricks
Soak okra in lemon juice or vinegar for 30 minutes before cooking. This helps reduce the slimy texture of the okra. Rinse and pat dry before adding it to the stew.
Elevate the flavor by searing the meat in olive oil until it develops a golden-brown crust. This caramelization adds depth to the stew.
Not a fan of beef? Swap beef for chicken and chicken broth.
Want a vegan or vegetarian version? Add some diced and sauteed carrots, onions, and tomatoes to elevate the flavor and add veggie broth. To replace the protein element you can add chickpeas or lentils.
Experiment with spice blends, but be mindful not to overpower the dish. Balance cinnamon, salt, and pepper to create a harmonious flavor profile.
If possible, use homemade beef broth for a richer and more personalized flavor. If using store-bought, opt for low-sodium varieties to control the salt content.
Stew Perfection
Storage Tips
Freezing: Okra stew can be frozen for longer storage. Allow it to cool completely before transferring to freezer-safe containers.
Thawing: When ready to use, thaw the frozen stew in the refrigerator overnight or use the defrost function on the microwave. Reheat the thawed stew gradually on the stovetop to preserve its flavors.
Reheating: Reheat only the portion you plan to consume to avoid multiple cycles of cooling and reheating. Reheat the stew gently on the stovetop over medium heat, stirring occasionally, until it reaches a safe temperature.
Optimal Storage Duration: Consume refrigerated okra stew within 3-4 days for the best quality. Frozen okra stew can be stored for 2-3 months, but for optimal taste, it’s recommended to consume it within the first month.
The Splendor of Okra
Frequently Asked Questions (FAQs)
Yes, of course. Ensure proper washing before trimming and adding the okra to the stew. Adjust the cooking time, as fresh okra takes less time to cook than frozen.
Yes, Okra stew is a famous dish in several cultures. For an African twist, consider adding ingredients like groundnuts or peanuts, and incorporate bold spices like cayenne pepper for a hint of heat. Alternatively, for a Persian touch, infuse the stew with flavors of saffron, dried lime, and fenugreek.
Certainly. Dice ripe tomatoes and add them during the searing step to release their juices. Adjust the quantity based on your preference of thickness. Keep in mind that using fresh tomatoes may slightly alter the texture, however it adds a delightful burst of freshness to the stew.
Other Recipes You Might Like
- Dawood Basha (Kufta and Potato Stew)
- Green Bean and Lamb Stew
- Chicken and Spinach Stew
- Ful Medames Recipe (Stewed Fava Beans)
- Mulukhiyah Stew (Jute Mallow Stew)
- Middle Eastern Kidney Bean Beef Stew
- Palestinian Purslane Stew Recipe
- Authentic Middle Eastern Chicken Shawarma
- Middle Eastern Cheese Fatayer (Cheese Pies)
- Easy Beef Stew Recipe
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Bamya (Okra Stew)
Ingredients
Bamya (okra stew)
- 2 tablespoons olive oil extra virgin
- 1 medium yellow onion finely chopped
- 14 ounces frozen bamya (1 packet)
- 1 pound beef stew meat cut into 1 inch cubes
- 1½ teaspoons 7 spices
- 1½ teaspoons garlic powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon coriander powder
- salt to taste
- 5-6 cups water for boiling
Broth
- 1½ tablespoons tomato paste
- 2-2½ cups reserved broth
- 15 ounces tomato sauce (1 can)
Garlic Mix (Tasha)
- 2 tablespoons olive oil extra virgin
- 8 garlic cloves
Instructions
- To start, heat up the olive oil on medium high heat. Add the chopped onion and sauté until translucent.
- Add the cubed beef pieces and mix.
- Sauté until the beef chunks develop a brown crust.
- Add the salt, black pepper, 7 spices, garlic powder, coriander, paprika, and cinnamon. Mix well, then add the hot water (about 5-6 cups).
- Let this mixture come to a boil and let it boil for 5-8 minutes before reducing the heat to medium low.
- Let it simmer for 30-40 minutes or until the beef is tender and cooked through.
- Stir this occasionally. There should be leftover broth.
- To the cooked beef, add the tomato paste and tomato sauce.
- Add 2 cups of the remaining beef broth. You can add more if you want the consistency to be thinner.
- Add the frozen or thawed bamya, and mix well.
- Let it cook for another 15 minutes, and season with salt to taste.
- In a separate frying pan, heat up the 2 tablespoons of olive oil on medium heat.
- Add the 8 minced garlic cloves and sauté until golden, for about 3-4 minutes.
- Once golden, add to the beef pot and mix.
- Let it simmer together for 5 minutes before serving.
Notes
- Soak okra in lemon juice or vinegar for 30 minutes before cooking. This helps reduce the slimy texture of the okra. Rinse and pat dry before adding it to the stew.
- Elevate the flavor by searing the meat in olive oil until it develops a golden-brown crust. This caramelization adds depth to the stew.
- Not a fan of beef? Swap beef for chicken and chicken broth.
- Want a vegan or vegetarian version? Add some diced and sauteed carrots, onions, and tomatoes to elevate the flavor and add veggie broth. To replace the protein element you can add chickpeas or lentils.
- Experiment with spice blends, but be mindful not to overpower the dish. Balance cinnamon, salt, and pepper to create a harmonious flavor profile.
- If possible, use homemade beef broth for a richer and more personalized flavor. If using store-bought, opt for low-sodium varieties to control the salt content.
I’m making this at the moment! Can I just say your page is a life saver, my partner is from Syria and I’m Irish, so trying to learn dishes from his home country was definitely really daunting at first- I know your page is predominately Palestinian food, however there’s definitely lots of similarities between both countries cuisines! And everything I have made from your page so far has been such a hit ❤️ I hope you make a book (or 3) someday!
So glad you enjoy the recipes! and yes so many are shared <3 I do have a cookbook coming out by the middle-end of Februrary! it has some syrian recipes, too!
Between steps 7 and 8, are you supposed to take the beef out and add the tomato paste and tomato sauce to the beef in a separate pot?
Nope, just add it to the beef (: