Egyptian Okra Stew with Beef, Without the Slime
Okra stew works when the okra is browned in oil or the oven before it goes into the sauce — that's what stops it turning slimy. Cook the beef first until tender, then add the sauce and okra and leave it for twenty minutes over low heat without stirring much.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Calories
- 330
Photo: Joe Loong — CC BY-SA 2.0 · Wikimedia Commons
Most people who dislike okra dislike it for one reason: the slime. It has a single simple fix — don't stir it much, and brown it before the sauce goes in.
Method
-
1
Cook the beef
Brown the beef with the onion, add hot water to cover along with the spices, and simmer over low heat until tender.
⏱ 55 min -
2
Brown the okra
Fry the okra in two tablespoons of ghee, or bake it at 200°C, until lightly coloured — this is the step that prevents the slime.
⏱ 12 min 🔥 200°C -
3
The sauce
In the same pot, fry the crushed garlic with the dried coriander, add the tomato paste and then the grated tomatoes, and let it reduce for five minutes.
⏱ 10 min -
4
Bring it together
Add the okra, the beef and its stock to the sauce, check the salt, cover, and cook over low heat for twenty minutes without stirring much.
⏱ 20 min
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Tips that actually matter
- Don't cut into the okra crowns — that opens the pockets that release the slime.
- Don't thaw frozen okra before browning it.
- A teaspoon of vinegar at the end cuts any slime that's left.
People also ask
How do I avoid slime completely?
Brown the okra before it meets the sauce, stir as little as possible, and add a splash of vinegar or lemon juice at the end.
Can I make it without meat?
Yes — okra in tomato sauce is a complete vegetarian dish on its own. Add more garlic and serve it with rice.
Fresh or frozen okra?
Small fresh okra has the better texture, but frozen gives excellent results if you brown it straight from the freezer.
Cook mode
Egyptian Okra Stew with Beef, Without the Slime
-
1
Cook the beef
Brown the beef with the onion, add hot water to cover along with the spices, and simmer over low heat until tender.
-
2
Brown the okra
Fry the okra in two tablespoons of ghee, or bake it at 200°C, until lightly coloured — this is the step that prevents the slime.
-
3
The sauce
In the same pot, fry the crushed garlic with the dried coriander, add the tomato paste and then the grated tomatoes, and let it reduce for five minutes.
-
4
Bring it together
Add the okra, the beef and its stock to the sauce, check the salt, cover, and cook over low heat for twenty minutes without stirring much.
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