Egyptian Spiced Beef and Okra Stew (Bamya)

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and sear on all sides until browned, about 5-7 minutes. Remove beef and set aside.

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add minced garlic, ground coriander, ground cumin, and cayenne pepper (if using), and cook for 1 minute more until fragrant.

Return the seared beef to the pot. Stir in the diced tomatoes (undrained) and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the beef is tender.

Stir in the okra, salt, and black pepper. Increase heat to medium-low, cover, and continue to simmer for another 15-20 minutes, or until the okra is tender and the sauce has thickened slightly.

Taste and adjust seasoning as needed. Serve hot, traditionally with rice or pita bread.