📝 About This Recipe
This soul-warming okra and beef stew is a cornerstone of Mizrahi Jewish heritage, particularly beloved in Iraqi and Egyptian households. Tender chunks of beef are slow-simmered in a rich, velvety tomato broth that perfectly balances sweet and tangy notes with a hint of garlic and lemon. Using traditional techniques to ensure the okra remains intact and silky rather than slimy, this dish is a true celebration of patience and flavor.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck or Shoulder (cut into 1.5-inch cubes)
- 3 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 6-8 pieces Garlic Cloves (thinly sliced)
- 4 cups Beef Broth or Water (more as needed)
The Bamya (Okra)
- 1.5 pounds Fresh or Frozen Baby Okra (stems trimmed carefully without piercing the pod)
- 1 tablespoon Lemon Juice (for rinsing fresh okra)
The Sauce and Spices
- 6 ounces Tomato Paste (one small can)
- 1 cup Crushed Tomatoes (canned or fresh pureed)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1-2 tablespoons Sugar or Pomegranate Molasses (to balance the acidity)
- 1 tablespoon Paprika (sweet or smoked)
- 1 teaspoon Cumin (ground)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Prepare the okra: If using fresh okra, wash and pat completely dry. Carefully trim the conical stem end without cutting into the pod itself to prevent the 'slime' from releasing. Toss with 1 tablespoon of lemon juice and let sit for 10 minutes.
-
2
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Pat the beef cubes dry with paper towels.
-
3
Sear the beef in batches until browned on all sides, about 8-10 minutes total. Remove the meat and set aside on a plate.
-
4
In the same pot, add another tablespoon of oil if needed. Sauté the diced onion until translucent and golden, about 6 minutes.
-
5
Add half of the sliced garlic and sauté for 1 minute until fragrant. Return the beef and any accumulated juices to the pot.
-
6
Pour in the beef broth (or water) until the meat is covered by an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes until the beef is nearly tender.
-
7
While the meat simmers, heat the remaining tablespoon of oil in a separate non-stick skillet over medium-high heat. Sauté the okra for 5 minutes until slightly blistered. This 'sears' the pods and prevents them from breaking down in the stew.
-
8
Once the beef is tender, stir in the tomato paste, crushed tomatoes, paprika, cumin, salt, and pepper. Mix well to dissolve the paste.
-
9
Gently fold the sautéed okra into the pot. Add the lemon juice and sugar (or pomegranate molasses).
-
10
Add the remaining raw garlic slices on top—this provides a secondary layer of sharp garlic flavor.
-
11
Cover and simmer on low for another 25-30 minutes. The sauce should thicken and the okra should be tender but still hold its shape.
-
12
Taste the sauce. It should be a vibrant 'sweet and sour' balance. Adjust with more lemon juice for tang or sugar for sweetness if desired.
-
13
Let the stew rest for 10 minutes before serving. This allows the flavors to settle and the sauce to reach its peak consistency.
💡 Chef's Tips
When trimming fresh okra, avoid cutting the 'cap' off entirely; just shave the edges to keep the pod sealed. If using frozen okra, do not thaw it before sautéing to maintain the best texture. For a deeper flavor, make this dish a day in advance—the spices mellow and the beef becomes even more succulent. If the sauce is too thin, simmer uncovered for the last 10 minutes; if too thick, add a splash of boiling water. Avoid stirring the pot vigorously once the okra is added; instead, gently shake the pot to prevent breaking the pods.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati rice or traditional Israeli 'Ruz im Sha’riya' (rice with toasted vermicelli). Pair with a side of 'Amba' (pickled mango sauce) for an extra kick of authentic Iraqi flavor. A simple Israeli salad of finely chopped cucumbers and tomatoes provides a refreshing crunch. Serve with warm pita or laffa bread to mop up every drop of the rich tomato gravy. Enjoy with a glass of chilled, dry white wine or a strong glass of nana (mint) tea.