Beef and Okra Stew
- 2/3 cup canola oil
- 1 pound beef top sirloin, cut into 1-inch cubes
- Kosher salt and freshly cracked black pepper
- 1 beef bouillon cube
- 1 large white onion, chopped
- 6 cloves garlic, minced
- Two 8-ounce cans tomato sauce
- 1 cup beef stock, plus more as needed
- 2 tablespoons tomato paste
- 1 1/2 tablespoons ground ginger
- 1 to 2 tablespoons sugar
- One 10-ounce package frozen okra
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.