Bamia Stew (Okra) with Rice

### Bamia Stew:

1. Sprinkle 1 pound of stew meat with a little bit of salt. Add 2 cups of water and pressure cook for about 35 minutes until tender. Set aside the cooked meat and broth.
2. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
3. Add 2 cloves of minced garlic and 2 chopped green chilies (or 1 sliced jalapeño) and cook for another minute until fragrant.
4. Stir in the 6oz can of tomato paste and the chopped tomato. Cook for 2-3 minutes, stirring occasionally.
5. Add the 14oz bag of baby okra, 1 tablespoon of chicken bouillon, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Mix well.
6. Add the cooked stew meat, 2 cups of beef broth, and 2 cups of water (you can also add the reserved broth from cooking the meat). Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes, allowing the flavors to meld.

### Basmati Rice:

1. Wash 3 cups of basmati rice thoroughly and soak in warm water for 30 minutes. Drain well.
2. In a separate pot, heat 3 tablespoons of oil over medium-high heat. Add the drained basmati rice and 1 tablespoon of salt. Stir gently for a minute.
3. Pour in 3 cups of hot water. Bring to a boil on high heat.
4. Once the water has almost evaporated and small craters appear on the surface of the rice, reduce the heat to very low, cover tightly, and cook for another 15 minutes.

Serve the hot Bamia stew with the fluffy basmati rice and enjoy!