Okra Recipes: Afghan Bamya Stew in 45 Min | Try It Now

Okra recipes are taking over American week-night tablesso why not start with a steaming bowl of Afghan Bamya stew ready in just 45 minutes?Tenderokra vegetable, warming spices, and a bright tomato base mean deep comfort with minimal effort. If you normally stick to fried pods or okra soup, today’s stew recipe will show you a faster, cleaner way to fall in love again. Keep scrolling and ladle up the flavor!

Taste. Time. Nutrition.

• Flavor boost — slow-simmered stew ingredients—coriander, cumin, and lime—cling to every slice of okra. One bite and you’ll forget yesterday’s plain beef stew!
• Quick finish — pantry-to-plate in 45 min, faster than most delivery apps.
• Okra benefits — soluble fiber plus antioxidants keep this dish lighter than the average beef stew recipe, but just as satisfying.

Need an extra reason to cook now? Research links the health benefits of okra to better blood-sugar support and heart health —just pair it with lean protein and a fresh recipe for tomato sauce and you’ve got balance in a bowl.

Swipe down, “Cook It Now,” and discover clear steps, fool-proof tips to limit slime, plus smart swaps to morph leftovers into next-day okra soup—exactly the upgrade your dinner routine (and your search for new okra recipes) has been waiting for!

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 250 g beef stew meat, cubed | optional for vegan version
• 500 g young okra, trimmed (fresh or frozen)
• 1½ cups crushed tomatoes
• 1 tbsp tomato paste
• 1 cup beef or vegetable broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp sweet paprika
• ¼ tsp ground allspice
• to taste kosher salt
• to taste black pepper
• ½ lime juiced
• 2 tbsp chopped parsley or cilantro | garnish

Directions

1. Warm the olive oil in a Dutch oven over medium-high heat; pat the beef dry, then sear until browned on all sides, 4–5 min.
2. Add the diced onion; cook 3 min, stirring, until golden. Stir in garlic and sauté 30 sec until fragrant.
3. Sprinkle in coriander, cumin, paprika and allspice; bloom the spices for 60 sec to unlock flavour.
4. Stir in tomato paste; cook 1 min, then pour in crushed tomatoes and broth, scraping up any browned bits (key stew ingredients for deep colour).
5. Return the beef, add the okra vegetable, season with salt and pepper, and bring the pot to a gentle boil.
6. Reduce heat, cover, and simmer 25 min (beef should be tender; okra soft but intact).
7. Uncover, squeeze in lime juice to brighten the sauce and tame okra slime; adjust seasoning.
8. Rest the stew 5 min off-heat to let flavours meld, then garnish with parsley or cilantro.
9. Serve hot over rice or warm flatbread—leftovers make a next-day okra soup with zero extra effort.