Middle Eastern Beef & Okra Stew (Bamia)

Instructions

1. 1
   Dice the red onion and chop the tomatoes and garlic. Trim the tough stem ends off the okra without piercing the pod itself.
2. 2
   Heat half of the olive oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
3. 3
   In the same pot, add the remaining olive oil along with the red onion and garlic. Sauté until softened.
4. 4
   Stir in the coriander powder and black pepper, cooking for 1 minute until fragrant.
5. 5
   Add the tomato paste and diced tomatoes. Cook for about 5 minutes until the tomatoes break down.
6. 6
   Return the beef cubes to the pot. Crumble in the beef stock cube, add the pomegranate sauce, and pour in enough hot water to just cover the meat (about 2 cups).
7. 7
   Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes, or until the beef cubes are tender.
8. 8
   While the stew simmers, heat a separate skillet over medium heat. Lightly dry-fry or sauté the okra for 5 minutes. This step is crucial to prevent them from becoming slimy.
9. 9
   Once the meat is tender, gently fold the okra into the stew. Simmer uncovered for an additional 15-20 minutes until the okra is cooked but still holds its shape.
10. 10
    Stir in the chopped fresh coriander right before turning off the heat. Taste and adjust with salt if needed.
11. 11
    Serve hot with bread, burgul, or frikeh.