Okra Beef Stew with Heirloom Tomatoes


  • 1 lb. Southern Selects okra (ends trimmed)
  • 2 cups Southern Selects heirloom tomatoes
  • 2 tbsp olive oil
  • 2 lb. chuck roast cut into 1-inch pieces
  • 6 oz. chopped onion
  • 1 tbsp. minced garlic
  • 1 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. red pepper flakes
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 cups beef broth
  1. In a 5-quart stockpot, heat the oil over medium-high heat. Add the meat and onions. Cook, stirring often, until browned, about 5 minutes.
  2. Stir in the garlic, cumin, paprika, and red pepper flakes. Cook, stirring, 30 seconds.
  3. Stir in the tomatoes, beef broth, and salt and pepper.
  4. Bring the stew to a boil over high heat, then cover and turn the heat down to low, keeping the dish at a steady simmer. Cook, stirring occasionally, until the meat is tender, about 45 minutes.
  5. Stir in the okra, cover again, and cook until tender, about 10 minutes. Serve immediately.