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Constantinopolitan Okra and Beef Stew

This Constantinopolitan Okra and Beef Stew (Bamies me Kima) is a cherished heirloom of Greek-Byzantine cuisine, where tender okra layers cradle a savory beef and tomato ragù. Originally cooked in homes across Istanbul (Póli), this dish uses a vinegar roast to tame okra’s mucilage, then artfully stacks okra and spiced meat in a pot for slow simmering. Olive oil, garlic, onions and ripe tomatoes meld into a rich sauce, while gentle braising preserves each okra pod’s shape and texture. The result is a mosaic of flavors: sweet acidity from roasted okra, hearty umami from ground beef, and fragrant olive oil. Serve with crusty bread or rice to soak up every drop of the glossy sauce. Perfect for family feasts or weeknight comfort, this recipe honors centuries of cross-cultural tradition through simple, harmonious layers.

Dinner | Politiki | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Beef Stew | Baking Sheet | Oven | Pot | Ground Beef | Okra | Olive Oil | Tomato | Roasting | Sautéing | Simmering | Family Gathering | Weeknight | Make-Ahead | Under 2 Hours
Time to complete

Prep

40min

Cook

45min

Wait

0 minutes

Total

1h 25min

Ingredients (Makes 4 servings)

Main

  • 800 g (1.75 lb) fresh okra, trimmed
  • 50 ml (1.7 fl oz; 3½ Tbsp) white vinegar
  • 400 g (14 oz) lean ground beef
  • 2 medium onions (about 120 g/4 oz), dried or grated
  • 4 ripe tomatoes (about 500 g/1.1 lb), grated
  • 100 ml (3.4 fl oz; 6½ Tbsp) extra-virgin olive oil
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 102
  • Fat: 6.8
  • Protein: 7.2
  • Carbohydrates: 3.5
  • Fiber: 1.8
Directions

Vinegar Roast

  • 1. Preheat oven to 150°C (300°F). Spread okra on a rimmed baking sheet, sprinkle with vinegar, and roast 30 minutes. Remove and set aside.

Sauté Beef

  • 2. Heat 2 Tbsp (30 ml) olive oil in a heavy pot over medium heat. Add ground beef and onions, season with salt and pepper, and sauté 4–5 minutes until meat is crumbly and browned.

Build the Stew

  • 3. Stir in grated tomatoes, 1 Tbsp (15 ml) olive oil, salt and pepper. Cook 2–3 minutes to reduce slightly, then remove pot from heat.

Layer & Braise

  • 4. Arrange half the okra in a shallow pot, season lightly. Spoon half the beef mixture over, top with remaining okra, season again, and cover with the rest of the beef.

Simmer

  • 5. Drizzle remaining olive oil and just enough water to cover. Cover pot, reduce heat to low, and simmer 30–40 minutes without stirring, until okra is tender and sauce is glossy.

Serve

  • 6. Uncover, adjust seasoning, and serve hot in shallow bowls.
Cookix's Secrets

Herb Finish

  • Stir in chopped dill or parsley just before serving for fresh herbal notes.

Layering

  • Stack okra and meat alternating layers to ensure even cooking and flavor distribution.

Meat Browning

  • Cook beef on medium-high heat without crowding the pan to achieve proper browning.

Okra Prep

  • Roasting with vinegar before cooking prevents sliminess and adds a subtle tang.

One-Pot Stove Top

  • After roasting okra, use the same pot to brown beef and braise layers, reducing cleanup.

Simmering

  • Maintain a gentle low simmer and avoid stirring to keep okra pods intact.

Spice Boost

  • Add 1 tsp ground cumin and a pinch of chili flakes when sautéing beef for warmth.

Tomato Swap

  • Use canned crushed tomatoes (400 g/14 oz) if fresh tomatoes are out of season.

Vegetarian Option

  • Replace beef with cooked chickpeas or crumbled tofu for a meatless version.