West African Beef, Plantain, And Okra Stew

• 2 tablespoons olive oil, divided
• 1 1/2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups chopped onion
• 8 garlic cloves, sliced
• 1 tablespoon mustard seeds, divided
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons ground cumin
• 4 cups (1-inch) cubed peeled sweet potato (about 1 1/4 pounds)
• 4 cups unsalted beef stock
• 1 (28-ounce) can plum tomatoes, drained
• 3 cups (1/2-inch-thick) slices okra (about 10 ounces)
• 1 large green plantain, peeled and cubed
• 1/4 cup chopped fresh cilantro

1. Heat a large Dutch oven over high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add half of beef to pan; cook 4 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and beef.
2. Reduce heat to medium. Add onion and garlic; cook 3 minutes or until soft, scraping pan to loosen browned bits. Add 2 teaspoons mustard seeds, coriander, and cumin; cook 1 minute. Stir in remaining 1 teaspoon salt, beef, sweet potato, stock, and tomatoes; stir to break up tomatoes. Cover; bring to a boil. Reduce heat to medium-low; simmer 25 minutes. Stir in okra and plantain; simmer an additional 25 minutes. Stir in remaining 1 teaspoon mustard seeds and fresh cilantro.

olive oil, beef stew meat, kosher salt, freshly ground black pepper, onion, garlic, mustard seeds, coriander seeds, ground cumin, sweet potato, unsalted beef, tomatoes, okra, green plantain, fresh cilantro

Taken from www.myrecipes.com/recipe/beef-plantain-okra-stew (may not work)