Tip: Want it vegan? Obviously remove the beef and switch out the beef stock for veggie, but consider adding cauliflower, tofu, mushrooms, eggplant, beans, lentils, spinach…the sky’s the limit! This base of stock plus tomato sauce has served me well over the years and I’ve made many kinds of soups with it. You want some of the liquid to boil off so the soup thickens.Īfter about 15 mins, then add the beef back in. Bring the heat down to a medium heat, or to a low boil. Remove the meat and put it on a plate to rest while you prepare the rest of the soup.Īdd the stock and tomato sauce, and stir. Brown the meat on all sides, but do not fully cook the meat. Bring to a boil and reduce to a low simmer for 1 hour. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf. Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. Push the veggies to the side, and place the meat chunks in the middle of the pot. Season beef with salt and pepper and cook in oil until browned on all sides. Add the harissa seasoning, and saute for another couple minutes. They should be chunks, but not so big you would have to cut them to eat them in the soup. While these are sauteing, then cut any pieces of beef that are on the larger side. In a large Dutch oven, on medium-high heat, add the olive oil, okra, and onions. Prep time: 2 mins (add about 5 mins if using fresh okra that needs to be cut)ġ0 oz frozen okra (fresh is fine as well I used Woodstock Farms frozen sliced okra)ġ/4 medium yellow onion, cut in bigger chunks and separatedġ/2 tbsp harissa seasoning (use more if you want it spicy)Ĭut the onion into larger chunks and separate out each piece so they will cook easily. I want stuff I can throw together with minimal effort. It’s simple, because hey, after working a full day, I’m not really into slaving over the stove. I wanted to make sure my daughter might eat a little of it (it ended up being a moderate hit but nothing to write home about for her, but my husband and I really liked it so hey, more for us!), and you know, not mess up our digestive systems either.Īnyway, I dare say this soup was better the day after I made it, but it was good both days we ate it (it only lasted 2 days in our house). I actually only wanted a little spice for this soup, and so I used around a 1/2 tbsp of the spice, but if you like it spicy, then you’d just add more. I think the other ingredients don’t really stand out anyway. So in theory, you could try to recreate that if you can’t find any kind of harissa in your grocery store, but I think I’d personally maybe just use the paprika, a little cayenne or some of your favorite hot sauce, a touch of cumin, and a little garlic. It contains: Paprika, Caraway, Crushed Red Chili Pepper, Cayenne, Coriander, Cumin, Garlic, Peppermint, and Sea Salt. This is the harissa spice mix that I used. If you’ve never used harissa, you need to try it! I’d only ever used the harissa paste/oily concoction, and I imagine that would substitute fine here if you can’t find the spice combo. I went to the store to find a spice that would work well with those ingredients, and found harissa spice. After posting pictures of this tasty stew on Instagram and Facebook, a few of you were asking me for the recipe, so here it is! I created this out of a craving to have some beef stew, and I thought, well I’ve got some okra in the freezer, so maybe that would taste pretty good.
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