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Okra And Tomato Stew

  • 15m Prep Time
  • 30m Cook Time
  • 45m Ready In

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  • Cuisine : American
  • Course : Soup

4 to 6 servings Okra and tomatoes are a classic Southern pairing. For added flavor, add a little diced country ham to the pot, or cook a few slices of bacon in the pan and use the fat to cook the onions, sprinkling the crumbled bacon onto the dish before serving.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 tablespoons olive or vegetable oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 pound fresh tomatoes, diced, or one 14½-ounce can diced tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 pound okra, stems trimmed, cut into ½-inch-thick pieces
  • Lemon juice to taste
  • 1
    • 3¾ cups water
    • 1½ cups milk, cream, or half-and half
    • 3 tablespoons butter
    • ½ teaspoon salt
    • ¾ cup old-fashioned or stone-ground grits
    • 3 cups water
    • 1 cup milk, cream, or half-and-half
    • ¾ cup stone-ground grits
    • 3 tablespoons butter, cut into small cubes
    • ½ teaspoon salt
    Sub-recipe steps
    1. Bring to a boil in a heavy-bottomed saucepan: 3¾ cups water; 1½ cups milk, cream, or half-and half; 3 tablespoons butter; ½ teaspoon salt
    2. In a thin, steady stream whisk in: ¾ cup old-fashioned or stone-ground grits
    3. Return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the grits have visibly thickened, about 20 minutes. Reduce the heat to low. Cook, stirring occasionally, until the grits are soft but not runny, about 40 minutes more.
    4. SLOW COOKER
    5. Bring just to a boil in a medium saucepan: 3 cups water; 1 cup milk, cream, or half-and-half
    6. Pour into a slow cooker set on low. Whisk in: ¾ cup stone-ground grits
    7. Stir in: 3 tablespoons butter, cut into small cubes; ½ teaspoon salt
    8. Cover and cook, stirring every hour, until very creamy and tender, about 6 hours.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 3 tablespoons olive or vegetable oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 pound fresh tomatoes, diced, or one 14½-ounce can diced tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 pound okra, stems trimmed, cut into ½-inch-thick pieces
  • Lemon juice to taste
  • 1 Creamy Grits, Creamy Polenta, or Buttermilk Biscuits

Let's Cook

  1. Step 1.

    Heat in a large saucepan or Dutch oven over medium heat: 3 tablespoons olive or vegetable oil

  2. Step 2.

    Add and cook, stirring, until softened and starting to brown around the edges, about 10 minutes: 2 medium onions, chopped

  3. Step 3.

    Add and cook, stirring, 1 minute more: 2 garlic cloves, minced

  4. Step 4.

    Add: 1 pound fresh tomatoes, diced, or one 14½-ounce can diced tomatoes; 1 teaspoon sugar; ½ teaspoon salt

  5. Step 5.

    Cook over medium heat until thickened, about 10 minutes (fresh tomatoes may need longer than canned to thicken). Add: 1 pound okra, stems trimmed, cut into ½-inch-thick pieces

  6. Step 6.

    Cook until the okra is tender, about 10 minutes more. Taste and season with more salt, if needed, and: Lemon juice to taste

  7. Step 7.

    Serve in bowls over: Creamy Grits, Creamy Polenta, or Buttermilk Biscuits

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