Okra Stew with Beef & Eggplant

Okra Stew with Beef & Eggplant

2 1/2 pounds cubed beef

to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice

Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.

Enjoy by itself or over a mound of rice.