Entree: Bosnia and Herzegovina – Northern Culinary Region – Bamija (Stewed okra with meat and tomatoes simmered until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 1/2 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 large onion, finely chopped (about 1 1/4 cups / 150 g)
- 3 cloves garlic, minced
- 12 oz (340 g) fresh okra, trimmed and left whole
- 14 oz (400 g) crushed tomatoes (canned)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) sweet paprika
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat. Add the beef pieces in batches and brown on all sides, about 6–8 minutes per batch. Remove browned beef and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook until soft and translucent, about 6–8 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
3. Return the beef to the pot. Stir in the tomato paste and paprika, cooking 1–2 minutes. Add the crushed tomatoes and beef stock, scraping up any browned bits from the bottom of the pot.
4. Add the bay leaf, salt, and pepper. Bring the stew to a gentle simmer, cover partially, and cook for 45 minutes to 1 hour, until the beef is nearly tender.
5. Add the trimmed okra to the pot, stir gently to combine, and continue to simmer uncovered for 20–30 minutes until the okra is tender and the sauce has thickened. Adjust seasoning with additional salt and pepper if needed.
6. Stir in the lemon juice and chopped parsley just before serving. Remove the bay leaf and serve hot with crusty bread or steamed rice.