Entree: Bosnia and Herzegovina – Southern Culinary Region – Bamija (Bosnian okra and meat stew cooked in a tomato-based sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) fresh okra, trimmed
- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 14 oz (400 g) diced tomatoes (1 can)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Heat 1 tbsp of oil in a large pot over medium-high heat. Pat beef cubes dry, season lightly with salt and pepper, and brown in batches until well seared on all sides. Remove and set aside.
2. Add remaining oil to the pot, reduce heat to medium, and sauté the chopped onion until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and paprika and cook 1–2 minutes. Add diced tomatoes and beef stock, scraping up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot, bring to a simmer, cover and cook gently for 40 minutes until the meat is nearly tender.
5. Add the trimmed okra to the stew, stir to combine, cover and simmer another 15–20 minutes until okra and meat are tender and the sauce has thickened. Adjust seasoning with salt and pepper.
6. Finish with lemon juice and chopped parsley, stir gently, and serve hot with crusty bread or boiled potatoes as preferred.