Bamia Okra and Beef Stew with Tomato and Coriander

What you need

• 3 tbsp olive oil, divided
• 600 g (1 1/4 lb) beef chuck, cut into 3 cm (1 1/4 in) cubes
• 1 large onion, finely chopped
• 6 cloves garlic, minced, divided
• 2 tbsp tomato paste
• 400 g (14 oz) grated tomatoes, fresh or canned
• 2 tsp ground coriander
• 1/2 tsp ground allspice
• 500 ml (2 cups) water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 500 g (1 lb) okra, small pods, stem ends trimmed
• 1 bunch fresh coriander, chopped
• 2 tbsp lemon juice

Method

Restated from the original video

1. 1

   Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Brown the beef in batches on all sides, 5-6 min per batch. Set aside.

2. 2

   Add 1 tbsp more oil and the onion and cook until soft and translucent, 5-6 min.

3. 3

   Add half the garlic and stir until fragrant, about 30 seconds.

4. 4

   Stir the tomato paste through and let it darken slightly, about 1 min.

5. 5

   Add the tomatoes, half the ground coriander and the allspice, scraping up any browned bits.

6. 6

   Return the beef, add the water, salt and black pepper, and bring to a boil.

7. 7

   Cover, lower the heat and simmer until the beef is almost tender, about 60 min.

8. 8

   Add the okra, stirring gently so the pods stay whole. Simmer uncovered until the okra is tender and the sauce has thickened, 20-25 min.

9. 9

   In a small pan, warm the remaining oil over medium heat. Fry the remaining garlic with the coriander leaves and the rest of the ground coriander until fragrant, about 1 min.

10. 10

    Stir the garlic mixture and lemon juice into the stew. Taste and adjust the salt.

11. 11

    Rest for 5 min before serving.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.