Traditional Beef and Okra Stew (Print Version)

# Ingredients:

→ Meat and Vegetables

01 - Stew meat or chuck roast, cut into 1¼ inch pieces (1¼ pounds)
02 - Baby okra (14 ounce bag)
03 - Yellow onion, diced
04 - Fresh garlic, minced (6 cloves)
05 - Roma tomatoes, diced (3)

→ Spices and Seasonings

06 - Ground coriander (½ teaspoon)
07 - Ground cumin (½ teaspoon)
08 - Ground turmeric (¼ teaspoon)
09 - Ground allspice (¼ teaspoon)
10 - Ground cinnamon (¼ teaspoon)
11 - White pepper (¼ teaspoon)
12 - Black pepper (¼ teaspoon)
13 - Whole cinnamon stick
14 - Kosher salt (1 teaspoon)

→ Sauce and Aromatics

15 - Cooking oil (3 tablespoons)
16 - Tomato paste (2 tablespoons)
17 - Beef broth (2 cups)
18 - Pomegranate molasses (1 tablespoon)
19 - Fresh lemon juice (2 tablespoons)
20 - Fresh cilantro, chopped (¼ cup)

→ For Serving

21 - Prepared vermicelli rice

# Instructions:

01 - Heat 1 tablespoon oil in a large pot over medium-high heat. Season meat with kosher salt and brown in batches, 2-3 minutes per batch. Remove to a plate.
02 - In the same pot, heat 1 tablespoon oil and cook onions until translucent (5-7 minutes). Add garlic for 30 seconds, then tomato paste for 30-60 seconds until fragrant. Add diced tomatoes and cook 5 minutes until softened.
03 - Return meat to pot. Add all spices, cinnamon stick, beef broth, water, and pomegranate molasses. Scrape bottom of pot to release any browned bits.
04 - Bring to boil, reduce heat to low, cover and cook 45-60 minutes until meat is tender.
05 - Heat remaining oil in a skillet over medium-high heat. Sauté okra 2-3 minutes until lightly browned. Add to stew and simmer uncovered 10 minutes.
06 - Turn off heat, stir in lemon juice and cilantro. Serve with vermicelli rice.

# Notes:

01 - Can substitute individual spices with 1½ teaspoons of seven spice blend (except white pepper).
02 - If using frozen okra, defrost, drain, and dry well before frying to prevent splatter.

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