Lebanese Okra Stew (Bamya Recipe)

5 from 7 votes

Lebanese Okra Stew (Bamya Recipe)

This hearty and comforting Lebanese okra stew is made with okra, beef, and a rich tomato sauce. Serve it over Lebanese rice!

Prep Time5

Cook Time55

Total Time1

Course: Main

Cuisine: Lebanese

Diet: Gluten Free

Freezer friendly: 3 Months

Shelf life: 3 Days

Servings:

Author: Samira Kazan

Equipment

Heavy-bottomed saucepan

Ingredients

2 lb okra fresh or frozen
1 lb beef minced, cubed or stewing beef
4 cups beef broth or vegetable broth or water
28 oz chopped tomatoes can or 2 x 15 oz cans
1 tablespoon tomato paste
1 cup cilantro chopped and divided
4 cloves garlic chopped
1/2 cup lemon juice divided
1/4 cup olive oil divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon Lebanese 7-spice optional
1/4 teaspoon chili powder

US Customary - Metric

Instructions

If using ground beef, heat 2 tablespoons olive oil in a heavy pot and brown the beef until no longer pink. Remove any excess fat.
If using beef cubes, pat them dry, season lightly, and sear on all sides until browned — about 6–8 minutes.
If using slow‑cooked beef chunks, cook them ahead of time and save their broth for the stew base (see Homemade Beef Broth).
Lower the heat. Add the garlic and half the cilantro and cook 30 seconds until fragrant. Stir in the tomato paste and cook until it deepens in color and smells slightly sweet.
Add the chopped tomatoes, broth, and half the lemon juice. Scrape up any browned bits, season with salt, pepper, chili, and 7‑spice, and bring to a gentle simmer. Cook 20–25 minutes until the meat is tender.
Pre‑cook the okra:
  Oven – Roast at 400 °F for 15–20 minutes until lightly crisp.
  Air fryer – Cook at 380 °F for 10–12 minutes, shaking halfway.• 
Deep fry – Cook until golden and drain well.
Add the okra to the pot and simmer 15–20 minutes until the sauce thickens and everything is tender.
Turn off the heat. Stir in the remaining cilantro and remaining lemon juice. Serve warm with vermicelli rice or bread.

Video

Notes

To store: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before heating on the stovetop or in the microwave, with a splash of water if needed!

Nutrition