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Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Pot of beef and Okra tomato-based stew
Prep Time
15 min
Cook Time
40 min
Yields
4-6 servings

Food and family go hand in hand, and Kardea Brown pays tribute to her mother and grandmother with the dishes they’ve passed down to her. Each delectable recipe on Delicious Miss Brown is inspired by West African cuisine and has a distinct coastal South Carolina flair.

With a crispness in the air and leaves turning brilliant shades of gold and red, we’re all craving warming meals. Celebrate autumn with this comforting beef stew featuring tender, melt-in-your-mouth morsels of top sirloin and earthy, fiber-rich okra. It’s the perfect fall dinner to enjoy with your family as the days grow shorter and cooler.

Related: Kardea Brown’s Fried Chicken Po’ Boy

Excited to try more delicious South Carolina cuisine from the Delicious Miss Brown?  Give Kardea’s 30-Minute Fish Fillet Sandwich a try!

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

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ingredients

cup canola oil
1
lb 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
2
cans (8 oz) tomato sauce
1
cup beef stock, plus more as needed
2
Tbsp tomato paste
1 ½
Tbsp ground ginger
1-2
Tbsp sugar
1
package (10 oz) frozen okra
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directions

Step 1

Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about ½ 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.

Chef Kardea Brown chops onions on a wooden cutting board
Step 2

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, about 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.

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