Egyptian Bemya | Okra & Beef Stew

Egyptian Bemya | Okra & Beef Stew

Egyptian bamya is a rich and hearty okra stew made with tender beef, fragrant spices, and a savory tomato-based sauce. This traditional dish is slow-cooked to allow the flavors to develop, resulting in a comforting and deeply flavorful meal. The fresh okra adds a unique texture, while the aromatic blend of spices enhances the richness of the stew. Served over buttery vermicelli rice, Egyptian bamya is a beloved staple in Egyptian cuisine, enjoyed for its warmth, depth of flavor, and satisfying heartiness.

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Ingredients

(Seasonings should be added to taste.)

For the Okra Stew:

• 2 pounds beef chuck roast

• olive oil (for sautéing)

• 3 yellow onions, chopped

• 8 garlic cloves, minced

• ground nutmeg

• ground coriander

• sea salt

• black pepper

• white pepper

• 6 cups tomato sauce

• approximately 2 cups water

• 2 pounds fresh okra

For Garnish:

• fresh parsley, chopped

For the Vermicelli Rice:

• 2 tablespoons unsalted butter

• 1 cup vermicelli

• 1 cup long grain rice, washed

• approximately 3 cups water

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Instructions

Preparing the Beef

Start by slicing the beef chuck roast into small cubes. In a large pot, heat some olive oil and fry the beef on each side for a few minutes until it develops a deep caramelized color. Season the meat with ground nutmeg, ground coriander, sea salt, black pepper, and white pepper. Mix well to ensure all the flavors are evenly distributed.

Cooking the Base

Add diced onions and minced garlic to the pot with the beef. Stir well, allowing the onions and garlic to release their flavors. Cover the pot with a lid and let it simmer on medium-low heat for at least 90 minutes. Stir every 10 to 15 minutes to prevent sticking. The beef will take approximately an hour per pound to become fork-tender. During this slow cooking process, the onions will break down, creating a rich onion-based gravy that the meat will absorb, enhancing its flavor.

Preparing the Okra

While the beef is cooking, wash the fresh okra under cool water. Spread it on a towel and pat it dry. Trim the stems, but be careful not to cut too deep and expose the seeds, as this can lead to a slimier texture in the final dish.

Simmering the Stew

After 90 minutes of cooking, add tomato sauce and water to the beef. Bring the mixture to a gentle boil before adding the prepared okra. Let the stew cook for about 15 minutes, or until the okra becomes fork-tender.

Cooking the Vermicelli Rice

In a separate pot, melt butter and fry the vermicelli until it turns golden brown and fragrant. Add washed long-grain rice, stirring it in for about 30 seconds. Pour in the water and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and cook for 45 minutes. At the 35-minute mark, gently stir the rice and check if additional water is needed. If it seems dry, add a little more water. If it is too moist, remove the lid for a couple of minutes to allow excess steam to escape.

Serving Egyptian Bamya

Once the okra stew and rice are ready, serve the Egyptian bamya over a generous portion of vermicelli rice. Garnish with fresh parsley and enjoy this comforting, flavorful dish!