Lebanese
Lebanese Okra Stew (Bamya Recipe)
By Samira Kazan
published December 18, 2024
This Lebanese okra stew is a hearty and comforting dish made with okra, beef, and rich tomato sauce. Perfect for enjoying over Lebanese rice!
Okra, also known as bamya and bamieh, is such an underrated ingredient. However, once you know how to prepare it, you can enjoy it in many forms. I have shared six ways for how to cook okra , as well as a crunchy pickled orka recipe . Now, I’m sharing this comforting and flavorful stew.
This classic Lebanese okra stew is one of the most popular, along with this delicious pea stew (Bazella) recipe . Here, okra and beef are simmered in a rich tomato sauce, making a comforting yet light stew that’s perfect for any time of the year. The thickening nature of the okra creates a silky and luscious texture for a stew that’s perfect to enjoy over a bed of Lebanese rice with vermicelli .
Plus, this dish is freezer-friendly and perfect for meal prep. The recipe below yields a larger batch and is ideal for feeding a crowd or for freezing.
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- Ingredients
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- Lebanese Okra Stew (Bamya Recipe) Recipe
Watch how to make it
Ingredients
- Okra: This is the star. Typically, young okra is used. It can be fresh or frozen okra.
- Beef: You can use stewing beef or beef tips. Alternatively, use lamb or veal.
- Tomatoes: For the hearty base of the stew, I use both canned chopped/crushed tomatoes and tomato paste .
- Broth: You can use homemade vegetable broth , homemade beef broth , or your favorite store-bought option.
- Aromatics : You will need garlic , cilantro , and lemon juice .
- Olive oil: To sear the meat and cook the okra.
- Spices : I use a flavorful combination of chili powder , 7-spice mix , salt , and black pepper . The Lebanese 7 spice mix can be made at home with cinnamon, cumin, nutmeg, coriander, allspice, cloves, and black peppercorn.
See the printable recipe card below for full information on ingredients and quantities.
How to make okra stew
Start by preparing the ingredients. If needed, cube the beef. Also, chop or mince the garlic and chop the cilantro leaves.
Cook the meat: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides for a few minutes. Then, stir in the garlic, tomato paste, salt, pepper, 7-spice mix, and chili powder. Cook for another minute or so.
Next, pour the chopped tomatoes and broth into the pot. Stir and bring to a boil. Then simmer, covered, for 30-40 minutes until the meat is tender.
Prepare the Okra: While the beef is simmering, you can prepare the okra either in the oven or in an air fryer.
- Oven method: Preheat the oven to 400ºF/200ºC. Toss the okra with oil and spread evenly on a parchment-paper-lined tray. Bake for 15-20 minutes, shaking halfway, until the okra becomes slightly crisp.
- Air fryer method: Set the air fryer to 380ºF/190ºC. Toss the okra with the oil and place it in the air fryer basket in a single layer. Air fry for 10-12 minutes, shaking halfway until the orka is slightly crisp.
Add the okra and simmer: Once the okra is cooked and the beef has simmered for 30-40 minutes, add the okra to the pot. Stir to combine, then simmer for another 15-20 minutes so the okra infuses with all the flavors.
Finally, stir the cilantro and lemon juice and remove the pot from the heat.
Serve the okra stew hot over Lebanese rice. You can garnish the bamya with extra fresh cilantro if wanted.
If you’re using dried okra, first rehydrate it by soaking it in a mixture of water and vinegar for 2 hours. Use 3 cups of hot water and ½ cup of vinegar for every cup of dried okra. This step helps reduce sliminess when the okra cooks. For fresh okra, thoroughly wash and let it drain to remove the excess water, then trim off the stems before proceeding with the recipe as usual.
Yes, pre-air frying or pre-roasting the okra is a great step to minimize its natural sliminess. Avoid cutting the okra beforehand, as slicing it releases slimy enzymes. While you can fry it, opt for air frying or baking it (healthier options using less oil).
Yes, this dish is excellent for meal prep and is freezer-friendly. I typically freeze the okra stew in portions so I can easily reheat it whenever I need a quick and comforting meal. It keeps well in the fridge for up to 4 days and in the freezer for up to 3 months.
More stew recipes to try
IngredientsUS CustomaryMetric1x2x3x
- ▢ 2 lb okra fresh or frozen
- ▢ 1 lb beef stewing beef (cut into cubes)
- ▢ 4 cups vegetable broth or beef broth
- ▢ 30 oz chopped tomatoes 2 x 15 oz cans
- ▢ 1 Tbsp tomato paste
- ▢ 1.8 oz cilantro 1 cup chopped
- ▢ 4 cloves garlic chopped
- ▢ 1/2 cup lemon juice from 3-4 lemons
- ▢ 1/4 cup olive oil divided
- ▢ 1/2 tsp sea salt
- ▢ 1/4 tsp black pepper
- ▢ 1/4 tsp Lebanese 7-spice
- ▢ 1/4 tsp chili powder
Instructions
- Cube the beef if needed. Chop the garlic and cilantro leaves.
- In a large heavy-bottomed pot (or Dutch oven), heat 2 Tbsp of olive oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes.
- Stir in the garlic, tomato paste, salt, pepper, 7-spice mix, and chili powder. Cook them for a minute.
- Pour the chopped tomatoes and broth into the pot and stir well. Bring to a boil, then simmer, covered, for 30-40 minutes until the meat is tender.
- Cook the okra while the meat is simmering. – In the oven method: Preheat the oven to 400ºF/200ºC. Toss the okra with 2 Tbsp of oil and spread evenly on a parchment-paper-lined tray. Bake for 15-20 minutes, shaking halfway, until slightly crisp. – In the air fryermethod: Toss the okra with 2 Tbsp of oil and place it in the basket in a single layer. Air fry at 380ºF/190ºC for 10-12 minutes, shaking halfway, until slightly crisp.
- Put the okra into the pot. Simmer the stew for another 15-20 minutes.
- Stir the cilantro and lemon juice and remove the pot from the heat. Serve the okra stew hot over Lebanese rice, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lebanese Okra Stew (Bamya Recipe)
Ingredients
- 2 lb okra fresh or frozen
- 1 lb beef stewing beef (cut into cubes)
- 4 cups vegetable broth or beef broth
- 30 oz chopped tomatoes 2 x 15 oz cans
- 1 Tbsp tomato paste
- 1.8 oz cilantro 1 cup chopped
- 4 cloves garlic chopped
- 1/2 cup lemon juice from 3-4 lemons
- 1/4 cup olive oil divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp Lebanese 7-spice
- 1/4 tsp chili powder
Instructions
- Cube the beef if needed. Chop the garlic and cilantro leaves.
- In a large heavy-bottomed pot (or Dutch oven), heat 2 Tbsp of olive oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes.
- Stir in the garlic, tomato paste, salt, pepper, 7-spice mix, and chili powder. Cook them for a minute.
- Pour the chopped tomatoes and broth into the pot and stir well. Bring to a boil, then simmer, covered, for 30-40 minutes until the meat is tender.
- Cook the okra while the meat is simmering. - In the oven method: Preheat the oven to 400ºF/200ºC. Toss the okra with 2 Tbsp of oil and spread evenly on a parchment-paper-lined tray. Bake for 15-20 minutes, shaking halfway, until slightly crisp. - In the air fryermethod: Toss the okra with 2 Tbsp of oil and place it in the basket in a single layer. Air fry at 380ºF/190ºC for 10-12 minutes, shaking halfway, until slightly crisp.
- Put the okra into the pot. Simmer the stew for another 15-20 minutes.
- Stir the cilantro and lemon juice and remove the pot from the heat. Serve the okra stew hot over Lebanese rice, and enjoy!
Video
Notes
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/lebanese-okra-stew/
