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A delightful plate of okra stew with beef, broth, and a side of white rice.

Bamya (Okra Stew)

Fatimah
Discover a simple yet wholesome homemade okra stew recipe with detailed instructions. The delightful dish is a flavorful symphony that uses an ensemble of delectable ingredients, such as, beef, okra, broth, tomato paste, and sauce. Elevated with hints of garlic, aromatic herbs, and a squeeze of lemon. The flavors of this dish will captivate you!
5 from 1 Rating
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Servings 4
Calories 329 kcal

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 from cooking the beef/lamb
  • 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.

Nutrition

Calories: 329kcalCarbohydrates: 10gProtein: 27gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 632mgPotassium: 817mgFiber: 2gSugar: 5gVitamin A: 677IUVitamin C: 11mgCalcium: 66mgIron: 4mg
Keyword bamya, beef okra stew, middle eastern bamya, okra stew
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