Back to 6 servings Stew 1.5 pounds beef stew meat, trimmed, cut into 1-inch cubes 2 medium yellow onions, finely chopped 4 cloves garlic, minced 3 tablespoons neutral oil, divided 1 teaspoon ground turmeric 0.5 teaspoon ground cinnamon 0.5 teaspoon paprika 1 teaspoon salt, adjust to taste 0.5 teaspoon black pepper, ground 3 tablespoons tomato paste 2 large ripe tomatoes, pureed or finely chopped 4 cups water, more as needed Okra 1 pound okra, small pods, ends trimmed, left whole 2 tablespoons neutral oil, for frying okra Finish 2 tablespoons lime or lemon juice, or 2 to 4 tablespoons ghooreh (unripe sour grapes) if available To serve steamed Persian or basmati rice, to serve
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1 Step 1: Heat 1 tablespoon oil in a large pot over medium-high heat. Brown the beef in batches, about 5 minutes, then transfer to a plate.2 Step 2: Lower the heat to medium, add the remaining 2 tablespoons oil and the onions, and saute until golden, about 8 to 10 minutes.3 Step 3: Add the garlic, turmeric, cinnamon, paprika, salt and pepper and saute for 2 minutes until fragrant.4 Step 4: Return the beef to the pot, stir in the tomato paste and cook for 2 minutes, then add the tomatoes and cook 5 minutes more.5 Step 5: Pour in 3 cups of the water, bring to a gentle simmer, cover and cook over low heat for 60 to 75 minutes, stirring occasionally, until the beef is nearly fork-tender.6 Step 6: While the stew simmers, pat the okra dry and saute it in 2 tablespoons oil over medium-high heat for about 8 to 10 minutes, turning gently and sparingly, until lightly browned on all sides. Set aside.7 Step 7: Gently fold the okra into the stew, then add the lime or lemon juice (or ghooreh) and the remaining 1 cup of water if the stew looks thick.8 Step 8: Cover and simmer over low heat for 15 to 20 minutes, until the okra is tender and the flavors have melded. Adjust salt and sourness to taste, then serve hot over rice.getsaucepan.com/r/76adb63d-4f4a-5f29-8ec0-2e783af1dc38
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