
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.

Beef and Okra
Course: Meats, Soups and StewsCuisine: JamaicaThis 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.
Ingredients
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 or 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
Directions
- Heat oil in a skillet over medium-high flame. Add the beef and saute until browned and cooked through. Season with salt and pepper and remove to a plate.
- 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 or 2 minutes.
- Stir in the tomatoes and simmer 2 or 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 another 10 to 15 minutes.
- Stir in the okra and simmer for another 15 to 20 minutes, or until the beef is tender. Adjust seasoning and serve over rice.
Beef and Okra Notes and 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.
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