CRAB, BEEF AND OKRA STEW

Crab, Beef and Okra Stew image

Provided by Molly O'Neill

Time 50m

Yield 4 servings

Number Of Ingredients 16

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Ingredients

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