Editorial sample recipeCubanintermediateGluten-FreeDairy-Free

Cuban Okra And Beef Skillet Stew

Name: Cuban Okra And Beef Skillet Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 lb halal beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 4 clove garlic, minced; 0.5 lb fresh okra, sliced into half-inch rounds; 2 tbsp tomato paste; 1.5 cup low-sodium halal beef broth

A rich home-style Cuban quimbombó stew made with tender diced halal beef chuck, fresh okra, and bell peppers in a garlic tomato broth.

Prep: 15 min
Cook: 40 min
Total: 55 min

Technique to learn

Sofrito Sweating

Gently cooking aromatic vegetables in oil to build a concentrated flavor base for stews.

Instructions

Step 1: Pat diced beef chuck dry with paper towels and season evenly with salt and black pepper.
Step 2: Heat 1 tablespoon olive oil in a wide skillet over high heat and brown beef cubes for 6 minutes, then transfer to a plate.
Step 3: Lower heat to medium, add remaining olive oil, diced yellow onion, and red bell pepper, cooking for 5 minutes.

Step 4: Stir in minced garlic and tomato paste, cooking for 2 minutes to caramelize the paste.

Step 5: Return browned beef to the skillet, pour in halal beef broth, cover, and simmer over low heat for 20 minutes.

Step 6: Add sliced okra rounds, cover again, and simmer for another 12 minutes until okra is tender and sauce naturally thickens.

Cooking tips

Fresh okra acts as a natural thickener for the sauce as it simmers.
Cut beef cubes into equal sizes to ensure even cooking throughout.
Original home-cooking adaptation inspired by Cuban; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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