Cuban · intermediate
Cuban Okra And Beef Skillet Stew
A rich home-style Cuban quimbombó stew made with tender diced halal beef chuck, fresh okra, and bell peppers in a garlic tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat diced beef chuck dry with paper towels and season evenly with salt and black pepper.
- 02
Heat 1 tablespoon olive oil in a wide skillet over high heat and brown beef cubes for 6 minutes, then transfer to a plate.
- 03
Lower heat to medium, add remaining olive oil, diced yellow onion, and red bell pepper, cooking for 5 minutes.
- 04
Stir in minced garlic and tomato paste, cooking for 2 minutes to caramelize the paste.
- 05
Return browned beef to the skillet, pour in halal beef broth, cover, and simmer over low heat for 20 minutes.
- 06
Add sliced okra rounds, cover again, and simmer for another 12 minutes until okra is tender and sauce naturally thickens.
A LITTLE KITCHEN KNOW-HOW
Sofrito Sweating
Gently cooking aromatic vegetables in oil to build a concentrated flavor base for stews.
Notes from the kitchen
- Fresh okra acts as a natural thickener for the sauce as it simmers.
- Cut beef cubes into equal sizes to ensure even cooking throughout.
- Original home-cooking adaptation inspired by Cuban; 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.