👨‍🍳 Instruktioner

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.

   💡 Proffstips: Browning the beef in batches ensures a good sear and prevents it from steaming.
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Sweating the onions releases their natural sweetness and forms a flavor base.
3. 3

   Stir in the paprika, black pepper, and salt. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes.

   💡 Proffstips: Ensure the liquid covers most of the meat; add a little water if necessary.
4. 4

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour and 30 minutes, or until the beef is tender.

   💡 Proffstips: Low and slow cooking is essential for tenderizing the beef.
5. 5

   Add the sliced okra to the stew. Stir gently, cover, and continue to simmer for another 30 minutes, or until the okra is tender and the sauce has thickened slightly.

   💡 Proffstips: Avoid stirring the okra too much initially to prevent it from becoming mushy.
6. 6

   Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

   💡 Proffstips: This stew is delicious served with crusty bread or a side of rice.