Slow-cooked Beef Tomato and Okra Stew

This slow-cooked beef tomato and okra stew is a hearty and flavorful dish that is perfect for chilly evenings. Made with tender beef, juicy tomatoes, and delicious okra, this stew is packed with protein and vitamins. The long cooking time allows the flavors to meld together, resulting in a rich and satisfying meal. Serve it with some crusty bread or rice for a complete and comforting dinner.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14.5 ounces) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 pound okra, trimmed and sliced
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
3. Add the browned beef back to the pot. Pour in the diced tomatoes and beef broth. Stir in the dried thyme, dried rosemary, and bay leaf.
4. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours or until the beef is tender.
5. After 2 hours, stir in the sliced okra and season the stew with salt and pepper to taste. Continue to cook for an additional 30 minutes until the okra is cooked through and tender.
6. Remove the bay leaf from the pot and discard. Serve the beef tomato and okra stew hot, garnished with chopped fresh parsley.

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