Bahian Okra Stew with Dried Beef and Palm Oil

Name: Bahian Okra Stew with Dried Beef and Palm Oil
Prep time: 100 min
Total time: 100 min
Yield: 8 servings
Cuisine: Brésilienne
Ingredients: 500 g (1.1 lb) beef chuck or stewing cuts, diced; 100 g (3.5 oz) dried salted beef (carne-seca), desalted and shredded; 300 g (10.5 oz) fresh okra, cut into thick rounds; 100 g (3.5 oz) dried shrimp, peeled; 1 medium onion, finely chopped; 5 garlic cloves, crushed; 1 bunch fresh cilantro, chopped; 3–4 tablespoons dendê (red palm) oil; Salt to taste

By Marie Lefebvre · Updated October 22, 2026

A bold, soul-warming stew straight from the coast of Bahia, Brazil, where tender okra meets slow-braised beef, shredded dried salted beef, and smoky dried shrimp all brought together by earthy dendê palm oil. This cherished Afro-Brazilian recipe is deeply aromatic and satisfying. Serve it with fluffy white rice for a meal that tells a whole story.

Prep⏱️ 100 min

Servings👥 8 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

8 servings

500 g (1.1 lb) beef chuck or stewing cuts, diced
100 g (3.5 oz) dried salted beef (carne-seca), desalted and shredded
300 g (10.5 oz) fresh okra, cut into thick rounds
100 g (3.5 oz) dried shrimp, peeled
1 medium onion, finely chopped
5 garlic cloves, crushed
1 bunch fresh cilantro, chopped
3–4 tablespoons dendê (red palm) oil
Salt to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Heat a drizzle of neutral oil in a large heavy-bottomed pot over high heat. Add the chopped onion and crushed garlic, and cook until deeply golden and fragrant.
2
Add the shredded dried beef and fresh beef cubes. Sauté over medium-high heat, stirring often, until the meat is browned and lightly caramelized on all sides.
3
Stir in the dried shrimp and cilantro in batches, mixing continuously. Resist adding any water — the meat will naturally release its own cooking juices as it braises.
4
Cover and simmer over low heat until the fresh beef is very tender throughout. Taste and season with salt as needed.
5
Add the okra rounds and cook uncovered. If the stew begins to stick, add just a small splash of hot water. Cook until the okra is just tender-crisp — al dente, not mushy.
6
Drizzle in the dendê oil, stir gently to coat everything, and let the stew simmer for a final 5 minutes over low heat before serving.

💡 Chef's Tip

The okra is the star — pull it off the heat while it still has a slight bite to avoid a slimy texture. Dendê oil is available at Brazilian and African grocery stores; its deep red hue and earthy flavor define this dish. Soak the dried salted beef in cold water overnight to draw out excess salt before cooking.