If you’re looking for a hearty dish that will stick to your ribs and warm your insides, look no further than this beef, tomato, and okra stew. It’s the perfect meal to make on a cold winter day!
The ingredients are simple but pack in an amazing flavor. The meat is simmered with tomatoes until tender before adding the soft-textured veggies of okra and eggplant. You can’t go wrong with this one!
prep: 30 mins cook: 40 mins total: 70 mins Servings: 4 Yield: 4 servings
1 tablespoon chicken bouillon base
1 medium green bell pepper, diced
¼ pound beef skirt steak, cubed
1 tablespoon olive oil
3 cups sliced okra
1 tablespoon salted butter
¼ teaspoon garlic powder (Optional)
1 teaspoon minced garlic
1 medium yellow onion, diced
1 cup water
4 cups diced fresh tomatoes
1 pinch salt and freshly ground black pepper to taste
½ teaspoon seasoned salt
Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.
Per Serving: 170 calories; protein 7.6g; carbohydrates 17.4g; fat 9.1g; cholesterol 17.4mg; sodium 739.9mg.