OKRA STEW RECIPES

Name: Beef and Okra Stew
Cook time: 25 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 2/3 cup canola oil; 1 pound beef top sirloin, cut into 1-inch cubesu00A0; Kosher salt and freshly cracked black pepperu00A0; 1 beef bouillon cubeu00A0; 1 large white onion, choppedu00A0; 6 cloves garlic, mincedu00A0; Two 8-ounce cans tomato sauceu00A0; 1 cup beef stock, plus more as neededu00A0; 2 tablespoons tomato pasteu00A0; 1 1/2 tablespoons ground gingeru00A0; 1 to 2 tablespoons sugaru00A0; One 10-ounce package frozen okrau00A0

BEEF AND OKRA STEW RECIPE | KARDEA BROWN | FOOD NETWORK

Beef and Okra Stew Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2/3 cup canola oil
1 pound beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
1 beef bouillon cube
1 large white onion, chopped
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
1 cup beef stock, plus more as needed
2 tablespoons tomato paste
1 1/2 tablespoons ground ginger
1 to 2 tablespoons sugar
One 10-ounce package frozen okra

Steps:

Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.

BRUNSWICK STEW (THE ORIGINAL VERSION) | JUST A PINCH RECIPES

Brunswick Stew (the Original version) | Just A Pinch Recipes image

This is the original recipe for Brunswick Stew created in Brunswick, GA. It is an all day project to make this stew but very worth the time and effort.

Provided by Laura Yoder @lkyoder34

Categories Chicken

Number Of Ingredients 18

Ingredients

3 pound(s) whole chicken
1 pound(s) lean pork
1 pound(s) lean beef roast
3 medium onions, chopped
4 can(s) 16 oz. tomatoes
5 tablespoon(s) worcestershire sauce
1 1/2 bottle(s) 14 oz ketsup
1 tablespoon(s) tobasco sauce
2 - bay leaves
1/2 bottle(s) 12 bottle of chili sauce
1/2 teaspoon(s) dry mustard
1/2 stick(s) butter
3 tablespoon(s) vinegar
2 can(s) 16 oz cans baby butter beans or baby lima beans
2 can(s) 16 oz. cans creamed corn
1 can(s) small english or sweet peas
3 - diced potatoes
1 box(es) cut okra

Steps:

Place meat in large heavy pot. Season with salt and pepper. Add onions and cover with water. Simmer until meat falls from the bones (several hours). Allow meat to cool, shred then return to pot with stock. Add next 8 indredients to pot and simmer for one hour. Stir occasionally to keep from sticking to bottom of the pot. Be careful that you don't scorch the bottom. Add next 6 indredients. Cook slowly (simmer on low) until stew becomes thick.
This stew is great served with cornbread or barbeque and seafood.

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