|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I love making bamia, but the time to prepare the fresh okra an be really consuming. Plus, it is not also readily available at the market. Using frozen okra in bamia really cuts back on the time, but does not compromise the flavor.
- 1 pound stew beef (cut into 1/2-inch cubes)
- 1 yellow onion (chopped)
- 2 teaspoons garlic (minced)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 (10-ounce) package of frozen okra (not breaded)
- 1 (15-ounce) can of crushed tomatoes (or tomato sauce)
Place stew beef, onions, garlic, salt, and pepper in a 3 quart pot. Add water to cover. Bring to a boil, reduce heat to simmer and cover. Simmer until meat is tender, about 30 minutes.
When meat is tender, add okra.
Once okra begins to become tender, about 10 minutes, add 1 can of crushed tomato/tomato sauce and mix well. Sauce will thicken as it cooks.
Continue to simmer about an hour on low.
Serve over cooked white rice, along with a salad, and pita bread.