Ingredients
Units
Scale
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 pounds stew meat, such as chuck roast or arm shoulder roast, cut into cubes
1 yellow onion, peeled and diced
4–6 cloves garlic, peeled and minced
1 (10-ounce) can Ro-Tel diced tomatoes with green chiles, original, mild or hot
3 (14.5-ounce) cans stewed diced tomatoes
10–ounces fresh okra, cut in 1/2-inch slices or 1 (10-ounce) package frozen cut okra
1 (10-ounces) package frozen baby lima beans
1 (10-ounce) package frozen corn kernels
4 large Yukon Gold potatoes, peeled and diced
Diamond Crystal kosher salt
Coarsely ground black pepper
Instructions
- Add the butter and olive oil to a Dutch oven and heat over medium-high heat, until butter is melted and mixture is shimmering. Liberally season the meat all over with salt and pepper.
- When the butter/oil mixture is hot, add the beef and sear on all sides until nicely brown and a crust forms. You many need to do this in batches so as not to crowd the pan.
- When all of the meat has been browned, remove it from the Dutch oven and set aside. Add the onions to the pan and cook until translucent but not colored. Add the minced garlic to the pan and cook for about 1 minute, until golden and fragrant.
- Return the meat to the Dutch oven and add the Ro-Tel tomatoes, stewed tomatoes, okra, lima beans and corn. Bring to a boil. When the mixture comes to a boil, reduce the heat to medium to maintain a simmer.
- Cover and simmer for about 2 hours, stirring occasionally to make sure nothing sticks to the bottom of the Dutch oven.
- Add the potatoes and simmer, covered for another 30 minutes or until the meat is tender and the potatoes are soft. If you prefer a less soupy sauce, leave the lid askew to allow some of the juices to evaporate. Serve hot in nice big bowls.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Southern, Alabama
