Beef and Okra

This recipe makes a simple meat and vegetable stew with tons of flavor. It's a typically Caribbean concoction using that favorite vegetable import from Africa -- okra. Try using goat instead of beef if you can find it.

4-6 servings

• Oil -- 1/4 cup
• Beef shoulder or sirloin, sliced thinly across the grain -- 2 pounds
• Salt and pepper -- to season
• Onion, thinly sliced -- 1
• Garlic, minced -- 3-4 cloves
• Chopped tomatoes -- 1 cup
• Water or stock -- 1 cup
• Thyme -- 2 teaspoons
• Salt and pepper -- to taste
• Okra, stems removed and cut into rounds -- 1 pound

Method

1. Heat oil in a skillet over medium-high flame. Add the beef and sauté until browned and cooked through. Season with salt and pepper and remove to a plate.
2. Add more oil to the skillet if needed and then add the onions and sauté until translucent. Add the garlic and sauté for another 1-2 minutes.
3. Stir in the tomatoes and simmer 2-3 minutes to cook them down a little. Then return the beef to the skillet and add the water or stock, thyme, salt and pepper. Reduce heat to medium-low and simmer 10-15 minutes.
4. Stir in the okra and simmer for another 15-20 minutes, or until the beef is tender. Adjust seasoning and serve over rice.

Variations

• Add a minced jalapeño or Scotch bonnet pepper with the garlic for some fiery heat.
• Half-frozen beef will be easier to slice thinly. Slicing the beef across the grain makes it much more tender.