Okra Stew with Beef & Eggplant
A hearty and tasty, relatively quick to prepare meal. I used chuck roast or you could use beef tips too. Cut the meat up into 2-3 inch chunks then brown in the palm oil. Meanwhile puree all the vegetables to make the sauce. Combine everything and simmer for 30 minutes. Serve over rice or pasta, you could also make sandwiches on hearty bread. Delicious!
1 1/2 lb. beef , cubed
1/4 cup red palm oil
1 quart beef broth
1 onion , chopped
8 pods okra , stemmed and chopped
1 large eggplants , chopped
3 tomatoes , chopped
1 habanero pepper (optional)
1. Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it. Juices will release – let them steam off and continue to cook until the meat looks oily again.
2. Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
3. Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habanero into the stew as it simmers, if you’d like to add some heat. As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
4. Check your seasonings -my broth was salty enough, but you may wish to add some extra. Enjoy by itself or over a mound of rice.
Original recipe found here: