Lebanese Okra Stew
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This hearty Lebanese Okra Stew is comfort food at its best! Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Okra translates to “Bamya or Bamieh”, is one of the many delicious varieties of Yakhni.
In this Lebanese okra stew recipe, tender beef and okra are stewed in a delicious rich tomato sauce and then served over Lebanese Vermicelli rice.
What you Need to Make Lebanese Okra Stew (Bamya w Riz)
(Scroll down to recipe card for exact measurements)
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Beef tips
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Frozen baby okra
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Olive oil
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Garlic cloves
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Onion
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Ground all spice
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Ground cinnamon
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Ground black pepper
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Tomato paste
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Fresh tomatoes
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Pomegranate Molasses or lemon juice
What Lind of Meat is Used in Lebanese Okra Stew?
You’ll want a type of beef that is tender and will cook quickly. I use sirloin beef tips in this recipe. Beef tips are typically tender pieces of meat cut from larger roasts such as sirloin tenderloin. I sometimes buy a sirloin steak and cut it into bite size pieces, if I can’t find it pre cut. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.
How Do you Make Lebanese Bamieh Recipe:
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Sauté the onion and garlic.
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Add and sauté the beef tips with spices.
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Add in water.
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Add the okra and cook.
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Add in the tomatoes and tomato paste.
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Simmer until thick.
What to Eat with Lebanese Okra Stew:
We enjoy this recipe served over Lebanese vermicelli rice, but you can substitute the rice for quinoa or bulgur or just enjoy it with a side salad of you choice.
Other Lebanese Stews- Yakkni You’ll Love:
Beef Stew with peas and carrots ( Bazella W Riz)
Lebanese Beef and Green Bean Stew
If you’ve tried this healthy Lebanese Okra Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.
Lebanese Okra Stew
This Lebanese okra stew is made with tender beef and okra stewed in a delicious rich tomato sauce.
Ingredients
- 2 lb baby okra- frozen bags
- 1 lb sirloin steak- cut into 1 inch pieces
- 2 tablespoons olive oil
- 6 garlic cloves- cut into round pieces or diced
- 1 large onion- diced
- 1 teaspoon ground all spice
- 1/2 tsp ground black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 ripe tomatoes- diced
- 1 tablespoon pomegranate molasses- If available or lemon juice
- 1 teaspoon salt- or to taste
- 3 cups water
Instructions
- In a medium size non-stick pot over medium-high heat, heat the the olive oil, then add the onions, salt and garlic. Sauté for about 5 minutes or until onion is wilted but not browned.
- Add beef tips and spices. Mix well with the onion and garlic mixture. Cook for additional 10 minutes, mixing frequently.
- Add water and bring mixture to a boil.
- Lower heat to medium low, cover the pot and simmer for additional 15-20 minutes.
- Add the okra, cook for 10 minutes.
- Add tomato paste and fresh diced tomatoes. Mix well to incorporate everything together and cover the pot. Simmer for 15 minutes until sauce thickens.
- Stir in pomegranate molasses, taste and adjust salt.
- Serve over Lebanese rice and enjoy!
Notes
- You can substitute pomegranate molasses with 2 table spoons of lemon juice.
- You can use beef stew chunks instead of beef sirloin, but just keep in mind that beef stew takes more time to cook, especially if you don't own a pressure cooker.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 418mgCarbohydrates: 24gFiber: 7gSugar: 15gProtein: 25g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.