Introduction

This hearty okra stew is a comforting and flavorful dish that combines tender chuck roast with fresh or frozen okra in a rich tomato-based broth. Perfect for a cozy dinner, it’s easy to make and packed with warming spices.

A white pot filled with a rich, thick stew showing three main layers: a dark red-brown sauce base with a smooth yet slightly chunky texture, bright green whole okra pods scattered evenly across the surface, and pieces of tender-looking brown meat partly submerged in the sauce. The stew surface has a slight shine of oil, and the pot sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (extra virgin)
2 pounds chuck roast, cut into 1-inch pieces
1 onion, chopped (6 ounces)
1 tablespoon garlic, minced
1 teaspoon ground cumin
2 teaspoons paprika
¼ teaspoon cayenne pepper
15 ounces canned tomato sauce
2 cups beef broth
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon other salt like Morton kosher salt)
½ teaspoon black pepper
1 pound okra, ends trimmed (fresh or frozen)

Instructions

Step 1: In a large, heavy-bottomed 5-quart stockpot with a lid, heat the olive oil over medium-high heat. Add the chuck roast pieces and chopped onions. Cook, stirring often, until browned, about 5 minutes.
Step 2: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook while stirring for about 30 seconds to release the spices’ aromas.
Step 3: Add the canned tomato sauce, beef broth, kosher salt, and black pepper. Stir well to combine.
Step 4: Bring the stew to a boil over high heat. Once boiling, cover with the lid and reduce the heat to low to maintain a steady simmer. Cook, stirring occasionally, until the meat is tender, about 45 minutes.
Step 5: Stir in the trimmed okra. Cover again and cook until the okra is tender, about 10 minutes. Serve immediately.

Tips & Variations

For extra depth, brown the meat in batches to avoid overcrowding the pot, which helps develop a richer flavor.
Use fresh okra if available for better texture, but frozen works well in a pinch.
If you prefer a thicker stew, uncover and cook for a few minutes after adding the okra to reduce the liquid.
Adjust cayenne pepper to your preferred spice level, or omit for a milder stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white pot filled with a thick reddish-brown stew, showing large green okra pods floating on top. There are pieces of brown meat scattered throughout the liquid layer. The broth has a rich, slightly oily texture with visible bubbles and spices, surrounded by a rusty brown ring inside the pot's edge. Two woman's hands grasp the white handles of the pot, holding it over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat?

Yes, you can substitute chuck roast with beef stew meat or brisket. Just ensure the pieces are cut evenly and cook until tender.

Can I make this stew in a slow cooker?

Absolutely. Brown the meat and sauté the onions and spices on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender, adding okra during the last 30 minutes.

Hearty Okra Stew Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

This Hearty Okra Stew features tender chuck roast simmered with vibrant spices, tomato sauce, and fresh okra, resulting in a comforting and flavorful one-pot meal perfect for any season.

Author: Dana
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American Southern

Ingredients

Scale

Meat and Oils

2 tablespoons extra virgin olive oil
2 pounds chuck roast, cut into 1-inch pieces

Vegetables and Aromatics

1 onion, chopped (6 ounces)
1 tablespoon garlic, minced
1 pound okra, ends trimmed, fresh or frozen

Spices and Seasonings

1 teaspoon ground cumin
2 teaspoons paprika
¼ teaspoon cayenne pepper
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of another kosher salt)
½ teaspoon black pepper

Liquids

15 ounces canned tomato sauce
2 cups beef broth

Instructions

Sauté Meat and Onions: In a large, heavy-bottomed 5-quart stockpot with a lid, heat the olive oil over medium-high heat. Add the chuck roast pieces and chopped onions. Cook, stirring often, until the meat is browned and the onions are softened, about 5 minutes.
Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Continue cooking and stirring for 30 seconds until the spices release their aroma.
Add Liquids and Seasonings: Pour in the canned tomato sauce and beef broth, then season with kosher salt and black pepper. Stir well to combine all ingredients evenly.
Simmer the Stew: Bring the mixture to a boil over high heat. Once boiling, cover the pot and reduce the heat to low, maintaining a steady simmer. Cook, stirring occasionally, until the chuck roast is tender, approximately 45 minutes.
Add Okra and Finish Cooking: Stir in the trimmed okra, cover the pot again, and cook until the okra is tender, about 10 minutes. Serve the stew immediately while hot and flavorful.

Notes

Fresh okra is preferred for best texture, but frozen okra works well too.
Adjust the cayenne pepper to control the heat level of the stew.
Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
Optional: Serve with crusty bread or rice for a complete meal.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: okra stew, chuck roast stew, hearty stew, one-pot meal, slow simmer stew, southern cuisine, beef stew with okra