Okra, Onion and Tomato Stew Recipe

Name: Okra, Onion and Tomato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus 2 tablespoons; 1 pound okra, tops and tails trimmed; Salt and pepper, to taste; 2 1/2 cups onion, julienned; 3 cloves garlic, sliced; 12/ teaspoon Greek oregano (dry); 1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles); 2 cups canned whole tomatoes (crushed with juice); 1 cup Herb Tea (see recipe); 1/8 cup Kalamata olives, sliced; 1/8 cup parsley, chopped; 1 tablespoon extra virgin olive oil

Servings: persons

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

1
In a large saucepan heat 1 tablespoon olive oil.
2
Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes.
3
Season with salt and pepper.
4
Reserve.
5
Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra.
6
Reserve.
7
In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions.
8
Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes.
9
Stir in garlic.
10
Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes.
11
Add dry oregano and Aleppo, stir and cook for 1 minute.
12
Add tomatoes, lower heat and cook for 5 to 6 minutes.
13
Add seared okra and stir to combine.
14
Add Herb Tea.
15
Simmer on low heat for 15 to 20 minutes.
16
When okra is slightly tender, fold in olives, parsley and olive oil.
17
Adjust seasoning and serve

1048

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1/4 cup olive oil, plus 2 tablespoons, 1 pound okra, tops and tails trimmed, Salt and pepper, to taste, 2 1/2 cups onion, julienned, and more.

Yes, Okra, Onion and Tomato Stew falls under the Soups & Stews 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!

Okra, Onion and Tomato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions