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Moroccan-Style Okra Tomato Stew

A rich and aromatic Moroccan-style stew featuring tender beef or lamb, vibrant tomatoes, and succulent okra, infused with traditional spices, perfect for a hearty and comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 yellow onion, diced 1 yellow onion, diced
  • 6 cloves garlic, minced 6 cloves garlic, minced
  • 2 lbs beef chuck roast or lamb shoulder, cut into 2 inch chunks with fat trimmed 2 lbs beef chuck roast or lamb shoulder, cut into 2 inch chunks with fat trimmed
  • 1 1/2 tsp salt 1 1/2 tsp salt
  • 1 1/2 tsp pepper 1 1/2 tsp pepper
  • 1 1/2 tsp turmeric 1 1/2 tsp turmeric
  • 1 1/2 tsp ground ginger 1 1/2 tsp ground ginger
  • 2 tbsp parsley, minced 2 tbsp parsley, minced
  • 2 tbsp cilantro, minced 2 tbsp cilantro, minced
  • 4 Roma tomatoes, grated or blended 4 Roma tomatoes, grated or blended
  • 2 cups frozen okra 2 cups frozen okra

Method
 

  1. 1. Sweat the alliums: Heat the olive oil in the base of your tagine or Dutch oven over medium heat. Add the diced onion and minced garlic, stirring to coat in the oil. Sweat them gently until translucent, about 5-7 minutes, building a sweet aromatic base.
  2. 2. Season & brown the meat: Add the beef chuck roast or lamb shoulder chunks to the pot. Season generously with salt, pepper, turmeric, and ground ginger. Continue to cook, turning the meat to brown deeply on all sides, creating a rich, flavorful crust that will enhance the entire stew.
  3. 3. Add tomatoes and herbs: Stir in the grated or blended Roma tomatoes along with the minced parsley and cilantro. Mix thoroughly, ensuring the meat is well-coated in the developing sauce. Allow this mixture to simmer gently for 5-10 minutes, letting the flavors meld and deepen.
  4. 4. Add okra and stew: Arrange the frozen okra over the top of the stew. Cover the tagine or Dutch oven and let the stew simmer for 1 hour, or until the meat is fork-tender and the okra is cooked through. Serve hot with your favorite accompaniments.

Notes

Pro Tip: To avoid okra becoming too "slimy," ensure your stew is actively simmering when you add the okra and avoid over-stirring once it's in. The acidity from the tomatoes also helps to naturally mitigate the mucilage.
Watch Out: While trimming fat from your meat is good for the stew's overall texture, don't over-trim to the point of removing all marbling. Some fat is essential for flavor and keeps the meat incredibly moist.
The Science: The Maillard reaction, responsible for the browning of meat, is key to this stew's depth. When proteins and sugars react at high temperatures, they create hundreds of new flavor compounds, adding savory, umami notes.