Beef and Okra Stew

Ingredients:

• 2/3 cup rapeseed oil (canola)
• 450 g beef tenderloin, cut into 2.5 cm cubes.
• 1 beef bouillon cube
• 1 large white onion, finely chopped
• 6 cloves garlic, crushed
• 2 jars of tomato sauce (220 grams each)
• 1 cup beef broth + more as needed
• 2 tbsp tomato paste
• 1.5 tbsp. ground ginger
• 1–2 tablespoons of sugar
• 1 package (300 g) of frozen okra

Preparation:

1. Heat oil in a large saucepan over high heat. Season the beef with salt and pepper (about 1/2 teaspoon each). Add the beef to the heated oil along with the beef bouillon cube, onion, and garlic and cook until browned, about 5 minutes; reduce heat to medium. Continue cooking, stirring, until all the beef is browned, about 3 minutes more. Transfer to a plate and set aside.
2. Combine tomato sauce, beef broth, tomato paste, ginger, sugar, 1 teaspoon freshly ground pepper, and 1 cup water in a saucepan. Bring to a boil.
3. Return the beef to the pot and add the okra. Reduce heat to low and simmer until the okra is tender, 25–30 minutes. Add more broth or water if the stew thickens too much.