Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. tomato paste
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- 1 lb. okra, trimmed and cut into 1-inch pieces
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
4. Stir in the tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the stew simmer for 1 hour, stirring occasionally.
7. Add the okra to the pot and continue to simmer for an additional 30 minutes.
8. Stir in the lemon juice and serve hot.
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
- Medium-high heat for browning the beef stew meat
- Low heat for simmering the stew
- 4-6 servings
- Calories: 280
- Fat: 12g
- Carbohydrates: 17g
- Protein: 26g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken
- Okra can be substituted with green beans or zucchini
- Add diced tomatoes to the stew for a more tomato-based flavor
- Add chickpeas or lentils for additional protein and fiber
- Add diced potatoes for a heartier stew
Tips and tricks:
- Browning the beef stew meat before adding the other ingredients adds depth of flavor to the stew
- Trim the okra and cut it into 1-inch pieces to ensure it cooks evenly
- Stir the stew occasionally to prevent it from sticking to the bottom of the pot
- Store leftover stew in an airtight container in the refrigerator for up to 3 days
- Reheat the stew in a pot over medium heat until heated through
- Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top
- Chopped fresh parsley
- Serve the stew with crusty bread or rice
Suggested side dishes:
- Greek salad
- Roasted vegetables
- If the stew is too thick, add more water to thin it out
- If the stew is too thin, let it simmer for a longer period of time to reduce the liquid
Food safety advice:
- Ensure the beef stew meat is cooked to an internal temperature of 145°F to prevent foodborne illness
- Bamiyeh Stew is a traditional Persian stew that originated in Iran
- Savory, slightly tangy, and aromatic
- Serve the Bamiyeh Stew hot with a side of crusty bread or rice
Cooking Method: N/A
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