Cajun Creole · intermediate
Creole Stewed Halal Beef Ribs With Garlic Okra Gravy
Melt-in-your-mouth halal beef short rib chunks simmered in a spiced tomato sauce thickened naturally with tender sliced okra.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season boneless beef short rib chunks evenly on all sides with Creole seasoning.
- 02
Heat vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat.
- 03
Sear beef chunks for 6 minutes, turning occasionally until well browned on all sides, then transfer to a plate.
- 04
Add chopped onion and sliced okra to the remaining oil in the pot and cook for 7 minutes until okra softens.
- 05
Add minced garlic and stir for 1 minute until fragrant.
- 06
Return browned beef to the pot, pour in crushed tomatoes and beef broth, and drop in bay leaves.
- 07
Cover tightly, lower heat to low, and simmer gently for 35 minutes until beef is fork-tender and gravy is rich; discard bay leaves before serving.
A LITTLE KITCHEN KNOW-HOW
Okra Thicken Stewing
Simmering sliced fresh okra in broth to let its natural soluble fibers naturally thicken and enrich gravies.
Notes from the kitchen
- Searing the beef chunks deeply builds essential fond at the bottom of the pot for rich gravy flavor.
- Fresh okra works best as it releases natural starches that body the gravy without needing flour.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.