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Beef and Okra in Tomato Sauce

Servings: 4


  • 16 ounces chuck roast cut into bite-sized pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 2 tablespoons garlic minced
  • 1 pound okra frozen or fresh
  • 1/2 cup green bell pepper `
  • 2 cups ripe tomatoes chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons lemon juice


  • Season beef with salt and pepper.
  • In a large heavy-bottomed sauce pan, heat olive oil on medium heat.
  • Add beef and brown, stirring occasionally, about 3-4 minutes.
  • While beef is browning, wash and drain okra, if using fresh; cut into 1/4 inch slices.
  • Add onions and garlic to pan and sauté until the onions are translucent, about 2-3 minutes.
  • Add green peppers and tomatoes; sauté for a 2-3 minutes.
  • Add tomato paste, lemon juice and water; stir until tomato paste is incorporated.
  • Add sprig of thyme and bring mixture to a simmer; stir in okra.
  • Continue simmering on low heat for about 1 1/2 hours or until beef is tender.
  • Remove thyme sprig and serve hot with brown rice.