Bamia (Egyptian Beef and okra stew)

Bamia (Egyptian Beef and okra stew)

Growing up, this is what my mom made on a regular basis, including every holiday…up until this last thanksgiving…she said it was time for a change:) Basically, this comforting dish is beef stewed in a tomato-garlic sauce with plenty of okra. Traditionally, the beef is boiled to make the broth, then finished off from there. I like browning the beef first to get more color and flavor, but of course that’s optional! Enjoy!





For the beef:

1 pound beef stewing cubes or Shanks

2 tbsp oil

1/2 tsp salt

1/4 tsp pepper

For the stew:

1 tbsp oil

1 onion, diced

2 garlic cloves, minced

1/2  tsp homemade arabic spice (baharat)

1/4 tsp cumin

1 1/2 tsp sea salt

1/4 tsp pepper

1 cup passata (tomato puree)

4 cups homemade chicken stock

2 10-12oz pkgs of frozen sliced okra

Additional ingredients:

2 tbsp butter

2 garlic cloves minced

1 tsp ground coriander


1. Season beef cubes with salt and pepper.

2. Heat oil in pot. Add beef cubes in a single layer for a couple of minutes until browned. Turn over and repeat.

3. Remove beef to a plate.

4. In same pot, add onion. Stir, scraping bottom of pot. 2 min.

5. Add garlic, mixed spice, cumin, salt and pepper. Stir until coated.

6. Add beef back in, along with tomato puree and chicken stock. Bring to boil, then lower heat, cover and simmer until beef is tender, about an hour-1 1/2. The longer the cooking time, the more tender the beef will be.

7. Raise heat to medium, then add the okra. Simmer covered for another 15-20 minutes, until okra is a lighter green color.

8. In a small separate pan, melt butter. Add 1 tsp coriander and 2 minced garlic cloves. Stir until combined. Scrape into the stew and stir. Enjoy over white rice!


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