Recipe: Ultra-Nourishing (and super easy) Okra Stew

This is the absolute best stew option for a chilly fall or winter day- it’s equally as good served by itself or over some rice, and feels like a warm hug :)

Okra is a fantastic (and underrated) vegetable to consume regularly- in addition to being a great source of antioxidants, polyphenols, vitamins C, K, B6, B1, and A, it also soothes the digestive tract and fosters the detoxification process, as well as improves blood sugar balance. Okra is also known for its anti-inflammatory benefits.

One fun fact: studies using concentrated compounds from okra showed they inhibited the growth of breast cancer cells by up to 63%.

Serves 2 (and there will be some leftovers!)

Ingredients:

• 2 cloves garlic, diced

• 1 quart beef broth or bone broth

• 1 yellow onion, chopped into small pieces

• 1 lb quality ground meat (ground venison, bison, beef, or lamb work well for this stew)

• about 1.5 lbs okra, tops cut off and chopped into 1/2 inch pieces

• 1/2 teaspoon cayenne pepper (feel free to add more to taste)

• 1 teaspoon garlic powder

• 1 teaspoon turmeric

• salt + pepper to taste

• 20 oz can of good tomato sauce

• 3/4 cup good quality cream

• 3 tablespoons olive oil

• juice of 1 lemon

Directions:

1. Over medium heat, add olive oil to a heavy-bottomed pot and sear whichever meat you’re using until cooked.

2. Once meat is cooked through/no longer pink, add chopped garlic and onion, stirring for a few minutes until they’re translucent and fragrant. Add cayenne, garlic powder, turmeric, salt and pepper and stir for one minute.

3. Pour in tomato sauce and beef/bone broth, and add lemon juice.

4. Bring to a simmer. Once simmering, add chopped okra, cover, and simmer for about 20 minutes until okra is soft (okra will release slime & seeds).

5. Turn heat to low and stir in cream. Taste to see if it needs more cayenne or S + P.

6. Serve either by itself, or over rice. Enjoy!