Low Carb Paleo Beef and Okra Stew
This low-carb beef and okra stew is a delicious comfort food perfect for chilly evenings. The meat is melt-in-your-mouth tender, and it pairs wonderfully with the buttery okra and garlic-filled tomato stew. This meal is one of few paleo recipes that taste like home and is guaranteed to win your family members’ hearts, on a paleo diet or not.
How to Make It
Step 1
Add 1 tbsp of oil to a large pot and bring it to heat over high heat. Add the beef and let it brown on both sides. This could take a total of 10-15 minutes.
Step 2
Pour the water over the beef and season with black pepper. Bring to a boil, then drop the heat to low and cover the pot with a lid. Cook the meat on a simmer for an hour or until tender.
Step 3
When the beef is cooked, transfer it with the broth to a bowl or jug. Place the pot on the stove over medium-high heat and add 3 tbsp of oil. Add the okra and salt and cook for 10 minutes until slightly golden.
Step 4
Transfer the okra to a plate, drop the heat to medium-low, and add the remaining oil. Finely chop the onions and tomatoes, mince the garlic, and add them to the pot along with the basil. Cook for 2-3 minutes until fragrant.
Step 5
Return the okra, beef, and broth to the pot. Measure the broth as you add it. You need 4 cups of liquid, so compensate for the shortage with extra water.
Step 6
Add the tomato paste and stir. Bring to a boil, then drop the heat to medium-low heat. Simmer the stew for 10 minutes.
Step 7
Finally, add the lemon juice and stir. Taste and adjust seasoning if needed. Serve immediately or store for later.
Ingredients
- Oil
6 tbsp
- Roast beef, chuck eye, visible fat eaten
500 g
- Water
4 cup
- Black pepper
0.5 tsp
- Okra Frozen Unprepared
600 g
- Salt
1.5 tsp
- Onion, white, yellow or red, raw
0.25 small
- Tomato raw (includes cherry, grape, roma)
0.25 small – 2 2/5″ diameter
- Garlic, fresh
3 clove
- Basil, dried
1 tsp
- Tomato paste
3 tbsp
- Lemon juice
3 tbsp