Tagen Okra

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

2. 2

   Add the beef stew meat and sear on all sides until browned, about 5-7 minutes. Remove beef from the pot and set aside.

   Ca. 7 min.

   Kokkens note: Browning the beef adds depth of flavor to the stew.

3. 3

   Add the yellow onion to the pot and cook until softened and translucent, about 5 minutes.

   Ca. 5 min.

4. 4

   Stir in the minced garlic, ground coriander, salt, and black pepper. Cook for another minute until fragrant.

   Ca. 1 min.

5. 5

   Return the browned beef to the pot. Add the canned crushed tomatoes, tomato paste, and beef broth.

   Ca. 2 min.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the beef is tender.

   Ca. 40 min.

   Kokkens note: Ensure the heat is low enough to prevent scorching at the bottom of the pot.

7. 7

   Add the trimmed okra to the pot and stir gently to combine. Continue to simmer, uncovered, for an additional 15-20 minutes, or until the okra is tender but not mushy.

   Ca. 20 min.

   Kokkens note: Do not overcook the okra, as it can become slimy.

8. 8

   Stir in the fresh lemon juice just before serving.

   Kokkens note: Lemon juice brightens the flavors and helps cut through any sliminess from the okra.

9. 9

   Serve hot, ideally with white rice.