Anita’s Okra Stew

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1 pound baby Okra

1 pound filet mignon, cubes

1 12 ounces can diced tomatoes

8 ounces tomato sauce

2 Tablespoon tomato paste

4 cloves of garlic, sliced

4 Tablespoon olive oil

1/4 cup fresh cilantro, chopped

1 teaspoon coriander, dried

2 Tablespoon pomegranate molasses

3 cups of water

2 teaspoon salt

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, freshly ground

1 teaspoon freshly ground black pepper

1 Bay Leaf


  1. Use a large-heavy pan over medium-high heat. Heat olive oil and add filet mignon beef cubes.BEMI BEEF2. Cook meat till tender for about 8-10 minutes. Another kind of meat can be used, but it will take much longer to become tender and will need to cook separately . Add sliced garlic. Stir and cook for another 5 minutes.BEMI GARLIC3. Incorporate baby Okra. When stew okra can get “slimy”, so I rather bring it fresh and freeze it and cook it while it is still frozen. Add salt, black pepper, ground coriander, ground cinnamon, ground  nutmeg, and bay leaf. Stirring occasionally until okra is slightly tender.BEMI ADD BEMI4. Add diced tomatoes. Stir and cook for another 5-10 minutes.BEMI ADD TOMATO5. Add tomato sauce, tomato paste, pomegranate molasses with three cups of water.BEMI ADD TOMATO SAUCE6. Incorporate and mix well all ingredients. Cover pan, lower heat and let it simmer for about 15-20 minutes until sauce thickens. Add cilantro. Stir well.BEMI ADD CILANTRO7. Serve Okra Stew next to rice. Enjoy!