Cook all the meat in water for around 90 minutes, salting towards the end to your taste.
Take meat out of the water and let cool. Save about 2 cups of the broth. Cut the meat into cube sized chunks.
Cook the onions on high heat in the oil until clear and soft.
Lower the flame and add in the tomato paste. Mix the tomato paste and oil together for about 5 minutes until fully combined.
Pour in one cup of the broth from before and cook on low for another 3 minutes, mixing well.
Put the meat chunks in and keep simmering for at least 10 minutes.
Put the okra in and allow it to cook in the juices.
Pour in the rest of the broth. Raise heat to boil, then lower and season to your liking.
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.