350g okra or 2 x 375g cans okra, rinsed
Heat oil in
heavy-based pan; add onions. Cook over medium-high heat until well
browned. Add meat in small batches and cook 2-3 minutes, stirring, until
browned on all sides. Once all meat is browned, return it to the pan.
Add wine, tomato paste and coriander to pan. Cover and simmer 35
minutes. Add the potatoes and beef stock, and simmer, uncovered, for 15
minutes. Stir through parsley and okra and simmer for 10 minutes. If
using canned okra add to stew in last 5 minutes of cooking. Serve stew
with bread and rice or extra vegetables.
Note : If
okra is unavailable, use squash or zucchini cut into 3cm lengths. To
prepare fresh okra, lightly peel the conical stem attached to the pod.
Sprinkle with vinegar and leave to stand for 30 minutes, then rinse and
drain. Okra has a delicious taste but a slightly slimy texture.
Marinating them in vinegar helps reduce this and makes for a crunchier