Egyptian Bemya

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EGYPTIAN BEMYA | OKRA & BEEF STEW

Yield 6

Prep time

20 Min

Cook time

1 H & 45 M

Total time

2 H & 5 M

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

For the Beef:

• 2 pounds beef chuck roast
• olive oil
• 3 yellow onions
• 8 garlic cloves
• ground nutmeg
• ground coriander
• sea salt
• black pepper

For the Okra:

• 6 cups tomato sauce
• approximately 2 cups water
• 2 pounds fresh okra

For Garnish:

• fresh parsley

Instructions

Prepare the Beef:

1. Slice 2 pounds beef chuck roast into small cubes.
2. Heat a generous drizzle of olive oil in a large pot and sear the beef on all sides for a few minutes until deeply caramelized.
3. Season the beef with ground nutmeg, ground coriander, sea salt, black pepper, and white pepper, then stir well to coat evenly.
4. Add 3 chopped yellow onions and 8 minced garlic cloves to the pot and mix well with the beef.
5. Cover the pot and simmer over medium-low heat for at least 90 minutes, or at least 45 minutes per pound, stirring every 10–15 minutes to prevent sticking.
6. Cook the beef until fork-tender, approximately 1 hour per pound, allowing the onions to break down into a rich gravy that the meat can absorb.

Prepare the Okra:

1. Wash 2 pounds fresh okra under cool water and pat it completely dry with a towel.
2. Trim the okra stems carefully without exposing the seeds to help reduce sliminess.

Simmer the Stew:

1. Pour 6 cups tomato sauce and approximately 2 cups water into the pot once the beef has cooked for 90 minutes.
2. Bring the mixture to a gentle boil, then add the prepared okra.
3. Simmer the stew for about 15 minutes, or until the okra is fork-tender.

Serve:

1. Serve Egyptian bamya alongside or on top of vermicelli rice.
2. Garnish with freshly chopped parsley and enjoy.

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