This hearty Southern stew is inspired by the cozy, family-style meals that bring the Forger family together in Spy x Family. It’s a rich, tomato-based beef and vegetable stew with a gentle kick of heat, slow-simmered until the meat is fall-apart tender. The combination of smoked paprika, Worcestershire, and a touch of hot sauce gives it that unmistakable Southern comfort flavor, while the okra and corn add texture and sweetness.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 can (8 oz / 227 g) tomato sauce
- 3 cups (720 ml) beef broth, low-sodium
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (like Tabasco), or to taste
- 2 bay leaves
- 1 lb (450 g) okra, trimmed and sliced (fresh or frozen)
- 1 cup (150 g) frozen corn kernels
- Salt and black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. Add the onion, celery, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the garlic, smoked paprika, thyme, and cayenne (if using). Cook for 1 minute until fragrant.
- Return the beef to the pot. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, hot sauce, and bay leaves. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour 30 minutes, or until the beef is tender.
- Add the okra and corn. Continue to simmer, uncovered, for 20-30 minutes more, until the okra is tender and the stew has thickened slightly.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Tips
- Substitutions: If you can’t find okra, use 1 cup (150 g) of sliced zucchini or green beans added in the last 15 minutes of cooking. The texture will be different but still delicious.
- Make it ahead: This stew tastes even better the next day. Prepare it up to 2 days in advance and refrigerate, then reheat gently on the stovetop.
- Common mistake: Don’t skip browning the beef. That step builds the deep, savory flavor that makes the stew taste like it simmered all day.
- Thickening: If you prefer a thicker stew, mash a few of the cooked okra pods against the side of the pot, or stir in 2 tablespoons (16 g) of all-purpose flour mixed with 3 tablespoons (45 ml) of cold water during the last 10 minutes.
Serving Suggestions
Serve this stew over steamed white rice or with crusty cornbread to soak up the rich broth. A side of collard greens or a simple green salad rounds out the meal. For a true Southern touch, offer extra hot sauce at the table.
Variations
- Spicy Andouille: Add 1/2 lb (225 g) sliced andouille sausage along with the beef for a smoky, spicy twist.
- Seafood: Replace the beef with 1 lb (450 g) of peeled shrimp added in the last 5 minutes of cooking. Omit the beef and reduce the simmering time to 30 minutes.
- Vegetarian: Omit the beef and use vegetable broth. Add 1 can (15 oz / 425 g) of drained chickpeas along with the okra for protein.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 4 days. To reheat, warm it in a pot over medium heat, stirring occasionally, until bubbling (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring in between. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender with long cooking. You can also use beef stew meat or round steak. Avoid lean cuts like sirloin, which can dry out.
Do I have to use okra? No, okra is traditional in Southern stews, but you can omit it or substitute with green beans or zucchini. If you use frozen okra, add it directly without thawing.
Can I make this in a slow cooker? Absolutely. Brown the beef and sauté the vegetables as directed, then transfer everything except the okra and corn to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then add the okra and corn and cook for 30 more minutes.
How do I thicken the stew? The stew will naturally thicken as it simmers. For a thicker consistency, you can mash some of the okra or use a flour slurry as mentioned in the tips. Alternatively, puree a cup of the stew and stir it back in.
Is this stew spicy? The heat level is mild with just a touch of cayenne and hot sauce. Adjust the amounts to suit your taste, or omit them entirely for a milder version.
Can I add potatoes? Yes, add 2 cups (300 g) of diced potatoes along with the broth. They will cook during the simmering time and make the stew heartier.
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