African beef and okra stew
3 hr 50 min
Sometimes called ‘lady fingers’, orka are edible green seed pods that also help thicken this tasty stew.
Beef chuck steak, raw
600 g, cut into large chunks
1 medium, sliced
5 clove(s), sliced
5 whole, green pods, bruised
Canned diced tomatoes
400 g, (1x400g can)
Beef stock cube
1 individual, crumbled
- Heat oil in a large non-stick frying pan over medium-high heat. Cook beef, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
- Reheat same pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic, cinnamon and cardamom and cook for 1 minute or until fragrant.
- Add tomatoes, stock cube and ¼ cup (60ml) water and cook, stirring, for 1 minute or until stock cube has dissolved. Transfer to cooker. Cook, covered, on high for 1½ hours (or low for 3 hours).
- Stir in okra. Cook, covered, on high for 2 hours (or low for 4 hours). Serve.
SERVING SUGGESTION: Steamed snowpeas, plus steamed basmati rice. You can use 250g green beans and 2 medium zucchini (chopped) instead of okra.