Mediterranean Beef & Okra Stew
Yield
8 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
garlic
minced |
|
| 2 | teaspoons |
salt
|
|
| 2 | pounds |
beef chuck
boneless |
|
| 1 ½ | cups |
onions
chopped |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 1 | pound |
okra
halved |
|
| 1 | can |
tomatoes
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 907.2 | g |
beef chuck
boneless |
|
| 355 | ml |
onions
chopped |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 453.6 | g |
okra
halved |
|
| 1 | can |
tomatoes
chopped |
*
|
Directions
Heat oven to 325℉ (160℃). With flat side of large knife, crush garlicwith salt to form a paste.
Combine garlic paste with meat, onions and black and red peppers in a large, heavy Dutch oven.
Cover and bake 1 hour.
Stir in okra and tomatoes with liquid. Cover and cook until meat is very tender, 1 to 1½ hours more.
