Bamia Thabiek
Beef and Okra Stew
A hearty and flavorful stew featuring tender beef and okra simmered in a rich tomato-based broth with aromatic spices. This dish is a staple in South Sudanese cuisine, often served with rice, kisra, or bread.
🧂 Ingredients
- 1 kg Beef(cubed (chuck or stewing beef))
- 500 g Okra(fresh or frozen, trimmed)
- 4 large Large Onions(chopped)
- 3 large Tomatoes(chopped)
- 2 tbsp Tomato Paste
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable Oil
- 1 Cinnamon Stick
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 1 tsp Black Pepper(freshly ground)
- to taste Salt
- 4-5 cups Water or Beef Broth
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- 2
Add the cubed beef to the pot and sear on all sides until browned. This helps to develop flavor.
- 3
Stir in the chopped tomatoes, tomato paste, minced garlic, cinnamon stick, coriander powder, cumin powder, black pepper, and salt. Cook for 2-3 minutes until fragrant.
- 4
Pour in 4 cups of water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the beef is tender.
- 5
Add the trimmed okra to the stew. If the stew seems too thick, add the remaining cup of water or broth. Stir gently to combine.
- 6
Cover and continue to simmer for another 20-30 minutes, or until the okra is tender but not mushy. Taste and adjust seasoning with salt and pepper as needed.
- 7
Remove the cinnamon stick before serving. Serve hot with steamed rice, kisra, or your favorite bread.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the beef in batches.
- ✓If using frozen okra, you can add it directly to the stew without thawing.
- ✓Do not overcook the okra, as it can become slimy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like diced carrots or potatoes along with the beef.
- For a spicier version, add a chopped chili pepper with the garlic.