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Loading...Bamia is a classic Egyptian okra stew where tender beef and whole okra pods simmer together in a bright, garlicky tomato sauce. This version uses beef chuck instead of the more traditional lamb, giving it a rich, deep flavor that pairs perfectly with the acidity of the tomatoes. It's typically ladled over warm basmati rice or scooped up with a torn piece of Egyptian flatbread.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 22 gCarbs
- 7 gFiber
- 9 gSugar
- 34 gProtein
- 720 mgSodium
- 980 mgPotassium
- 135 mgCalcium
- 5.5 mgIron
- 32 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beef
- 1.5 lb beef chuck, trimmed and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
For the tomato sauce
- 2 tbsp tomato paste
- 2 cups canned crushed tomatoes
- 1 cup beef broth or water
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.25 tsp ground turmeric
- 1 dried bay leaf
- 1 tbsp fresh lemon juice
For the okra and finish
- 1 lb fresh okra, tops trimmed (or 14 oz frozen whole okra, thawed)
- 2 garlic cloves, thinly sliced
- 0.5 tsp ground coriander
- 2 tbsp chopped fresh cilantro or flat-leaf parsley
- Steamed basmati rice, for serving
Directions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side; transfer to a plate.
- Reduce the heat to medium and add the chopped onion to the same pot. Cook until soft and lightly golden, about 6 minutes, then stir in the minced garlic and cook 1 minute until fragrant.
- Add the tomato paste and stir for 2 minutes to deepen its color, then pour in the crushed tomatoes, broth, coriander, cumin, turmeric, and bay leaf. Return the beef with any juices to the pot, bring to a simmer, cover, and cook gently for 45 minutes until the beef is fork-tender.
- While the beef cooks, prepare the okra: if using fresh okra, rub the trimmed pods with a pinch of salt and a few drops of lemon juice and let sit for 10 minutes, then rinse and pat completely dry to minimize slime.
- Heat a small skillet over medium heat with a drizzle of oil, add the sliced garlic and coriander, and saute the okra for 4 minutes, turning occasionally, until lightly seared and no longer sticky.
- Gently nestle the seared okra into the beef stew, cover, and simmer 15 minutes more so the okra absorbs the sauce. Uncover, stir in the lemon juice, and simmer 5 minutes to thicken.
- Discard the bay leaf, scatter the chopped cilantro or parsley over the top, and taste for seasoning, adjusting salt and lemon as needed.
- Ladle the stew into shallow bowls over a mound of steamed basmati rice, making sure each serving gets a generous spoonful of the tomato sauce and several whole okra pods.
Cook’s Notes
- Always dry fresh okra thoroughly and sear it before adding to the stew; this is the key to avoiding the slimy texture that puts many people off okra.
- For a deeper, slightly smoky flavor, char 2 small tomatoes over an open flame and blend them into the sauce before adding the beef.
- If using frozen okra, do not thaw it on the counter; rinse briefly under cold water and pat dry so it does not water down the sauce.
- A pinch of ground dried mint stirred in at the very end gives the stew a refreshing lift that is common in Egyptian home cooking.
- This stew tastes even better the next day; store covered in the refrigerator for up to 3 days and reheat gently with a splash of water.
