Completely Keto Beef Okra Stew

In a small, vibrant town where traditions melded seamlessly with modern trends, Sarah, a young chef with a penchant for keto recipes, embarked on a culinary experiment. Her aim was to breathe new life into her grandmother’s beloved beef stew recipe, transforming it into a dish that adhered to her keto lifestyle. The result was a rich, comforting Completely Keto Beef Okra Stew, a nod to her heritage and her dietary choices.

Sarah chose tender cuts of beef, seasoning them generously with Pink Himalayan Salt and black pepper, then seared them in avocado oil to lock in the flavors. To this, she added okra, known for its heartiness and texture, along with a base of chopped onions, sliced tomatoes, and a touch of no sugar added tomato paste, simmering everything to perfection with a sprinkle of swerve to balance the flavors.

The stew was served over a bed of cauliflower rice, a keto-friendly alternative that complemented the dish’s robust flavors. The dinner table was a sight to behold, with family members eagerly gathering around, intrigued by Sarah’s modern take on a classic dish.

However, the meal took an unexpected turn when the family’s mischievous pet parrot, who had been silently observing the proceedings, suddenly swooped down to the table. In a flurry of feathers and squawks, it took a small taste of the stew before retreating to its perch, leaving everyone in stunned silence. After a moment of shock, laughter erupted around the table, the incident adding an unexpected but memorable twist to the evening.

The Completely Keto Beef Okra Stew was not only a testament to Sarah’s culinary skills but also became a cherished family tale, a reminder of the evening when tradition met modernity, and a parrot declared itself a keto aficionado.

Completely Keto Beef Okra Stew

Course: Main Course
Cuisine: Mediterranean
Keyword: beef okra stew, keto beef okra stew
Prep Time: 2 hours 30 minutes
Servings: 6 people


  • 1-1 1/2 lb any cut of beef
  • 1 1/2 Tbsp swerve
  • black pepper to taste
  • Pink Himalayan Salt to taste
  • avocado oil for frying
  • 1 1/2 lb okra washed and drained
  • 2 1/2 Tbsp no sugar added tomato paste
  • 1 large onion chopped
  • 3 tomatoes sliced


  1. Cook all the meat in water for around 90 minutes, salting towards the end to your taste.

  2. Take meat out of the water and let cool. Save about 2 cups of the broth. Cut the meat into cube sized chunks.

  3. Cook the onions on high heat in the oil until clear and soft.

  4. Lower the flame and add in the tomato paste. Mix the tomato paste and oil together for about 5 minutes until fully combined.

  5. Pour in one cup of the broth from before and cook on low for another 3 minutes, mixing well.

  6. Put the meat chunks in and keep simmering for at least 10 minutes.

  7. Put the okra in and allow it to cook in the juices.

  8. Pour in the rest of the broth. Raise heat to boil, then lower and season to your liking.

  9. Make a layer of tomato slices over the okra and beef. Lower to lowest flame and cover and cook for 60 minutes. Take off flame and serve hot.

Recipe Notes

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