Name: Lebanese Okra Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lb Baby Okra (Fresh or frozen okra works well.); 1 lb Sirloin Steak, cut into 1-inch pieces (Can be substituted with ground beef, chicken, chickpeas, or lentils.); 2 tablespoons Olive Oil (Use avocado oil or vegetable oil if preferred.); 6 cloves Garlic, sliced or diced (Adjust amount according to preference.); 1 large Onion, diced (Yellow onions are recommended.); 1 teaspoon Ground Allspice (Can substitute with a mix of cinnamon and nutmeg.); 1/2 teaspoon Ground Black Pepper (Add cayenne pepper for more heat.); 1 teaspoon Ground Cinnamon (Also can use nutmeg or cardamom.); 2 tablespoons Tomato Paste (Can substitute with fresh or canned tomatoes, reduce liquid accordingly.); 2 pieces Ripe Tomatoes, diced (Use canned diced tomatoes if fresh are not in season.); 1 tablespoon Pomegranate Molasses (Lemon juice can be used as a substitute.); 1 teaspoon Salt, or to taste (Adjust based on dietary preferences.); 3 cups Water (Can use vegetable or beef broth for extra flavor.)

This Lebanese Okra Stew comes together in about 45 minutes and is all cooked in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients depending on what you have in your pantry or fridge; it’s a great way to use up those odds and ends! You can even make it vegetarian by swapping out the steak for chickpeas or lentils, perfect for a busy night when you need to clean out the fridge!

Ingredient Breakdown

Baby Okra (2 lb)
Sirloin Steak (1 lb, cut into 1-inch pieces)
Olive Oil (2 tablespoons)
Garlic (6 cloves, sliced or diced)
Onion (1 large, diced)
Ground Allspice (1 teaspoon)
Ground Black Pepper (1/2 teaspoon)
Ground Cinnamon (1 teaspoon)
Tomato Paste (2 tablespoons)
Ripe Tomatoes (2, diced)
Pomegranate Molasses (1 tablespoon)
Salt (1 teaspoon, or to taste)
Water (3 cups)

Let’s Get Cooking!

Step-by-Step Instructions

Heat the Olive Oil : In a medium-sized non-stick pot, over medium-high heat, add 2 tablespoons of olive oil. Once hot, toss in the diced onions and a couple of pinches of salt. Sauté for about 5-8 minutes, until the onions are translucent and fragrant.
Add the Garlic : Oh man, the aroma is already so good! Now, add in the sliced garlic and cook for an additional minute until fragrant.
Cook the Beef : Next, add your sirloin steak pieces along with the ground allspice, black pepper, and ground cinnamon. Mix well so everything is coated, and cook for about 10 minutes, stirring frequently to ensure that all sides of the beef get nice and browned.
Add the Liquid : Pour in 3 cups of water and bring the mixture to a boil. Once boiling, lower the heat to medium-low and cover the pot. Reduce to a simmer.
Simmer the Beef : Let the beef simmer for 25-35 minutes, or until tender. You can take a moment here to sip a glass of wine or prep any side dishes!
Add the Okra : Now for the magic! Toss in the frozen or fresh okra and cook for another 10 minutes, until it’s soft.
Stir in the Tomato Paste and Tomatoes : Then, add in the tomato paste and diced fresh tomatoes, stirring it all together to combine. Cover the pot and let it simmer for another 10 minutes until the sauce thickens beautifully.
Finish with Pomegranate Molasses : Finally, stir in the pomegranate molasses (or lemon juice) and taste a little to see if you want to adjust the salt. Yum!
Serve it Up : I absolutely love serving this over Lebanese rice or with crusty bread, but you can enjoy it however you like, it’s all delicious!

Why I Love This Recipe

This Lebanese Okra Stew is my go-to recipe when I need to warm up from the inside out! It’s just comfort food at its finest. I’m a real sucker for recipes that have a cozy nostalgic feel, and every spoonful reminds me of family gatherings. The best part is you can make it your own! Feel free to experiment with whatever ingredients you have on hand, be it chickpeas, leftover vegetables, or different proteins.

If you loved this recipe, be sure to check out my Lebanese Lamb Stew With Eggplant, my Lebanese Lemon Garlic Chicken, or my Fattoush Salad!

Why This Recipe Works

Quick & Easy

This Lebanese Okra Stew truly comes together all in one pot in about 45 minutes! Minimal fuss means you can whip this up even on the busiest nights when everyone is scrambling.

One-Pot Meal

Cleanup is a breeze, one pot means less time scrubbing dishes and more time enjoying family dinner! Think of it as a ‘dump and simmer’ situation.

Customizable

You can use whatever ingredients you have! Whether it’s switching proteins or tossing in that half-eaten bag of spinach, this stew is forgiving and oh-so adaptable.

Comfort Food

Loaded with tons of flavor, this dish is everything you want in a comfort meal. Its hearty texture and warm spices will wrap you in a culinary hug.

Kid-Friendly

And trust me, your picky eaters might surprise you. My kiddos can’t get enough of the tender okra and rich beef; they often ask for seconds!

Serving & Storage Tips

Serving Suggestions

I love serving this stew over Lebanese rice or with warm pita bread. You could even pair it with a fresh side salad for a wonderful balance of flavors and textures!

Storage

Leftovers can be kept in the refrigerator for about 3-4 days. Just make sure to store it in an airtight container.

Reheating Instructions

When you’re ready to enjoy leftovers, you can reheat it on the stovetop over low heat, stirring occasionally until warmed through. If you feel it’s gotten a bit thick, just add a splash of water to loosen it up.

Freezer Friendly

Yes! You can freeze this stew, just ensure it’s in a freezer-safe container. It will keep for about 3 months. When you’re ready to thaw, move it to the refrigerator overnight before reheating.

This Lebanese Okra Stew is truly one of those meals that warms your heart and satisfies your belly. Give it a go and see why it’s my favorite! Happy cooking! Follow us on Pinterest for daily meal inspiration!