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Beef and Okra Stew (beef Gumbo)

(1 Votes)


  • 1 pound stew beef, cut in 1" cubes
  • salt and freshly ground black pepper
  • 1/2 teaspoon ground mace
  • 1/3 cup oil
  • 1/2 lb. okra, trimmed
  • 1 onion, minced
  • 2 garlic cloves, crushed
  • 4 tomatoes, peeled and chopped
  • 1 cup coconut milk
  • cherry tomatoes (optional)
  • cilantro sprigs

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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