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African beef and okra stew

African beef and okra stew

9
Points®
Total Time
4 hr
Prep
10 min
Cook
3 hr 50 min
Serves
4
Difficulty
Moderate
Sometimes called ‘lady fingers’, orka are edible green seed pods that also help thicken this tasty stew.

Ingredients

Olive oil

1 tbs

Beef chuck steak, raw

600 g, cut into large chunks

Brown onion

1 medium, sliced

Garlic

5 clove(s), sliced

Cinnamon quill

1 whole

Cardamom

5 whole, green pods, bruised

Canned diced tomatoes

400 g, (1x400g can)

Beef stock cube

1 individual, crumbled

Okra

500 g

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. Stir in okra. Cook, covered, on high for 2 hours (or low for 4 hours). Serve.

Notes

SERVING SUGGESTION: Steamed snowpeas, plus steamed basmati rice. You can use 250g green beans and 2 medium zucchini (chopped) instead of okra.

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