Crab, Beef and Okra Stew Recipe

Name: Crab, Beef and Okra Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
2
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.
3
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.
4
Heat the oil in a large Dutch oven over high heat.
5
Add the tomato paste and cook, stirring, until dark red, about 30 seconds.
6
Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes.
7
Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes.
8
Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
9
Season with salt and pepper to taste.
10
Transfer to a serving platter and serve immediately.

2162

kcal

Calories

244

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Crab, Beef and Okra Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab, Beef and Okra Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions