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Carne de Vaca com Quiabos
A hearty beef and okra stew, showcasing the common use of okra in Angolan cuisine. This dish is a flavorful combination of tender beef and tender okra in a savory tomato-based sauce.
ð§ ææ
- 1 kg Beef chuck(cut into 1-inch cubes)
- 2 large Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 400 g Tomatoes(diced or crushed)
- 3 tbsp Tomato paste
- 2 cups Beef stock
- 500 g Okra(fresh or frozen, trimmed)
- 1/4 cup Palm oil(or vegetable oil)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 Bay leaf
- 1 tsp Cumin powder
- 1 tsp Coriander powder
ðšâð³ äœãæ¹
- 1
Heat palm oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic, cumin, and coriander, and cook for 1 minute until fragrant.
- 4
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
- 5
Return the browned beef to the pot. Add beef stock, bay leaf, salt, and pepper. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the beef is tender.
- 6
If using fresh okra, trim the tops and tails. Add the okra to the stew. If using frozen okra, add it directly.
- 7
Cover and simmer for another 20-30 minutes, or until the okra is tender and the sauce has thickened.
- 8
Remove the bay leaf before serving. Adjust seasoning if necessary.
ð¡ ããã®ã³ã
- âTo minimize okra sliminess, you can sauté it separately before adding it to the stew, or soak it in a vinegar-water solution for 30 minutes.
- âEnsure the beef is well-browned for maximum flavor.
- âAdd more stock or water if the stew becomes too thick.
- âThis stew can be made ahead of time and reheats well.
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- Add other vegetables like bell peppers or spinach.
- Use lamb or goat meat instead of beef.
- For a spicier version, add chopped chili peppers along with the garlic.