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Loading...A hearty Bosnian stew rooted in Ottoman culinary tradition, this dish pairs tender braised beef with fresh okra, ripe tomatoes, and sweet paprika. Served over rice or with crusty bread, it captures the soul of Balkan home cooking with deep, savory flavors and a thick, glossy sauce.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 20 gCarbs
- 6 gFiber
- 8 gSugar
- 28 gProtein
- 520 mgSodium
- 880 mgPotassium
- 115 mgCalcium
- 4.5 mgIron
- 25 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the stew
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lb fresh or frozen okra, stems trimmed
- 2 medium ripe tomatoes, finely chopped
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1 bay leaf
- 1 tsp salt, plus more to taste
- 2 cups beef broth or water
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Directions
- Pat the beef cubes dry with paper towels, then season generously with salt and black pepper. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat and brown the beef on all sides, about 6 to 8 minutes total. Transfer the browned meat to a plate and set aside.
- Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring often, until softened and lightly golden, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Stir in the chopped tomatoes and tomato paste, then add the sweet paprika and bay leaf. Cook for 3 to 4 minutes until the tomatoes break down and the mixture thickens slightly, developing a deep red color.
- Return the browned beef and any accumulated juices to the pot. Pour in the beef broth, stir well, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 25 minutes to tenderize the beef.
- Add the trimmed okra to the pot, nestling the pods into the sauce. Cover and continue to simmer for 15 to 20 minutes, until the okra is tender and the sauce has thickened to a glossy consistency.
- Stir in the fresh lemon juice to balance the okra's natural viscosity and brighten the flavors. Taste and adjust the salt and pepper as needed, then sprinkle with chopped parsley before serving.
- Ladle the stew into shallow bowls and serve hot with steamed rice, boiled potatoes, or thick slices of crusty bread to soak up the rich sauce.
Cook’s Notes
- Trim okra stems with a sharp knife without cutting into the seed pods to minimize sliminess during cooking.
- Frozen okra works beautifully in this recipe; thaw and pat dry before adding to the stew.
- Browning the beef in batches rather than crowding the pot ensures a deep, caramelized crust that builds flavor in the sauce.
- A splash of lemon juice or a pinch of sugar at the end can balance the okra's mucilaginous texture if it feels too thick.
- This stew tastes even better the next day once the flavors have melded, making it ideal for make-ahead meals.
