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Beef and Okra Stew (beef Gumbo)
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Wipe the meat, and dry on paper towels. Season with 1/2 tsp. salt, pepper and the mace. Heat 2 Tbsp oil in a Dutch oven. Add meat and cook for 6 minutes, stirring frequently. Remove with a slotted spoon. Wipe out the pot and add 2 Tbsp oil. Add the okra and cook for 5 minutes until brown, stirring frequently. Remove with a slotted spoon. Heat the remaining oil in the pot and gently cook the onion and garlic over low heat for 5 minutes until soft and golden. Add the tomatoes and cook for 3 minutes, stirring constantly. Return the meat and okra to the skillet, pour in the coconut milk and 1 cup water. Season with salt and pepper to taste and bring to a boil. Lower the heat, cover the pot and simmer for 2 hours or until the meat is tender. Transfer to a warmed serving dish, garnish with cherry tomatoes, if wished, and cilantro.
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