Bamya (Middle Eastern Okra Stew with Beef)
Learn how to make Bamya – a delicious Middle Eastern okra stew with hearty chunks of beef. The flavors of this meal are cozy and warm from all the spices. It's perfect to serve with vermicelli rice for a comforting meal!
Servings: 6
Calories: 252kcal
Equipment
Ingredients
- 3 tablespoons oil
- 1 teaspoon kosher salt
- 1¼ pound stew meat or chuck roast, cut into 1 ¼ inch pieces
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 3 roma tomatoes diced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- 1 cinnamon stick
- 2 cups beef broth
- 1 tablespoon pomegranate molasses
- 1 (14-ounce) bag baby okra defrosted
- 2 tablespoons lemon juice
- ¼ cup chopped cilantro
- Prepared vermicelli rice for serving
Instructions
- SEAR: Heat a tablespoon of oil in a large pot over medium-high heat. Season the stew meat with the kosher salt and sear the meat in batches until browned on all sides; about 2-3 minutes per batch. Remove the meat to a plate when browned.
- SAUTE: Add 1 tablespoon of oil to the dutch oven and cook the onions for 5-7 minutes or until tender and translucent. Add the garlic and let cook for 30 seconds before adding the tomato paste. Cook the tomato paste in the oil so the flavors bloom, about 30-60 seconds. Then add the diced tomatoes and cook for 5 minutes until the tomatoes start to soften. If the tomatoes start to brown too much before softening, add a couple of tablespoons of water.
- SCRAPE: add the meat back to the Dutch oven and then season with coriander, cumin, turmeric, allspice, ground cinnamon, white pepper, and black pepper. Toss in the cinnamon stick. Add the beef broth, 1 cup water, and pomegranate molasses. Scrape the bottom of the pot to help loosen up anything that might be stuck on.
- SIMMER: Bring the pot to a boil, then lower the heat to low, cover and let cook for 45-60 minutes or until the meat is tender.
- SAUTE: Add the remaining tablespoon of oil to a skillet over medium high heat. Add the okra and saute it for 2-3 minutes or until lightly browned on all sides. When the meat is done, add the okra to the stew and stir to combine. Bring the heat back to medium and let simmer for 10 minutes, uncovered. Taste and adjust with salt as needed.
- FINISH: Turn off the heat, stir in the lemon juice and the cilantro. Then serve with vermicelli rice.
Notes
- Spices: I like to use the spices listed above because They give the stew the best flavor. However, if you wanted to replace them with seven spice, you could replace everything but the white pepper. You’ll need approximately 1½ teaspoons of 7 spice.
- Baby Okra: Baby okra is sold in the freezer section of most Middle Eastern grocery stores. I suggest defrosting, draining, and drying the okra and then frying them in the oil so that it doesn’t splatter.
Nutrition
Calories: 252kcal | Carbohydrates: 12g | Protein: 24g | Fat: 12g | Fiber: 3g | Sugar: 5g
