Best Crab Beef And Okra Stew Recipes

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BEEF AND OKRA STEW



Beef and Okra Stew image

"My grandma's stew reminds me of my childhood in Charleston. The recipe has been in my family for generations," says Kardea.

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/3 cup canola oil
1 pound beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly ground pepper
1 large white onion, chopped
6 cloves garlic, minced
1 beef bouillon cube
1 cup beef stock, plus more as needed
2 8-ounce cans tomato sauce
2 tablespoons tomato paste
1 1/2 tablespoons ground ginger
1 to 2 tablespoons sugar
1 10-ounce package frozen okra

Steps:

  • Heat the canola oil in a large pot over high heat. Sprinkle the beef with 1/2 teaspoon each salt and pepper. Add the beef to the hot oil and cook, turning, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the beef is browned, about 3 minutes more. Transfer the beef to a plate and set aside.
  • Add the onion, garlic and bouillon cube to the pot and cook until the onion is soft and translucent, about 5 minutes. Stir in the beef stock, tomato sauce, tomato paste, ginger, sugar, 1 teaspoon pepper and 1 cup water and bring to a boil; season with salt. Return the beef to the pot, reduce to a simmer and cook until the meat is fork-tender, about 25 minutes.
  • Add the okra and cook until tender, about 20 minutes; the okra will thicken the stew as it cooks. Add additional stock or water if the stew becomes too thick.

BEEF AND OKRA STEW



Beef and Okra Stew image

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2/3 cup canola oil
1 pound beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
1 beef bouillon cube
1 large white onion, chopped
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
1 cup beef stock, plus more as needed
2 tablespoons tomato paste
1 1/2 tablespoons ground ginger
1 to 2 tablespoons sugar
One 10-ounce package frozen okra

Steps:

  • Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
  • Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.

BROKEN CRAB AND OKRA STEW



Broken Crab and Okra Stew image

This recipe came from GULLAH HOME COOKING THE DAUFUSKIE WAY by SALLIE ANN ROBINSON. This recipe is just okra and tomatoes with crabs added. It can be served with rice,cornbread or grits, those of you who know grits. But remember you will need your God-given tools for eating the crabs. This is great at fish fries, instead of catfish stew, use this recipe.

Provided by mightyro_cooking4u

Categories     Crab

Time 1h

Yield 3 serving(s)

Number Of Ingredients 7

4 -6 raw blue crabs
2 -3 slices pork fatback, bacon strips (or use bacon)
1 medium onion, cut into wedges (I like to chop my onions so that onions are throughout the dish)
1 1/2 cups water
1 (28 ounce) can stewed tomatoes (optional)
salt and pepper
2 cups cut okra

Steps:

  • Pour boiling water over crabs to stun them to prevent them pinching you.
  • "Debark" and clean them (remove the top shell and gills), break in half.
  • If you wish, remove legs and back fins.
  • Fry the bacon in a large skillet, add crab pieces, onons, water, and if using, stewed tomatoes.
  • Add salt and pepper to taste and simmer 15 minutes.
  • Add okra and boil gently, stirring often, 15 to 20 minutes- or simmer until the okra is tender but the crab is still firm.

Nutrition Facts : Calories 60.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 21.8, Sodium 90.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.4, Protein 6.7

CRAB, BEEF AND OKRA STEW



Crab, Beef and Okra Stew image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic, peeled and chopped
Leaves from 2 sprigs parsley, chopped
1 scallion, chopped
2 pounds London broil, cut into slices 2 inches wide and 1/2 inch thick
Juice of 1 lemon, the squeezed halves reserved
Juice of 1 lime, the squeezed halves reserved
1 tablespoon hot sauce
1 teaspoon Goya-brand adobo seasoning
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons tomato paste
2 tablespoons Picalese (see recipe)
4 hard-shelled blue crabs, apron and gills removed
1 pound okra, ends trimmed
1/2 Spanish onion, peeled and thinly sliced, plus 1 tablespoon finely chopped
2 tablespoons butter

Steps:

  • With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
  • In a colander in the sink, rub the beef all over with the insides of the lemon and lime halves and rinse with hot water. Transfer the meat to a large bowl and toss with the scallion paste, lemon and lime juices, hot sauce and adobo and season with salt and pepper to taste.
  • Heat the oil in a large Dutch oven over high heat. Add the tomato paste and cook, stirring, until dark red, about 30 seconds. Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes. Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes. Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
  • Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams

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