Directions

1. Remove the stew meat from the packaging, and place onto a large plate or platter. Season the beef with 1 teaspoon sea salt, tossing the beef to coat each piece in a bit of salt, and allow to rest for 15 minutes.
2. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the stew meat on all sides. Once browned, remove the meat to a clean platter until ready to use.
3. Turn the heat of the pot down to medium. Once the pot has cooled a bit, add the onion to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, mixing them into the onions and beef fat. Add a splash more oil if the pot seems too dry.
4. Once the onions have been mixed into the browned bits, add the garlic, bay leaves, crushed red pepper, and a pinch of salt and pepper. Mix to combine all ingredients, and cook for 5-7 minutes until onions and garlic are very fragrant and softened.
5. Add browned beef back into the pot, along with the crushed tomatoes and water. Stir to combine. Allow the soup to come to a simmer, then turn the heat to medium-low. Simmer for 30 minutes.
6. Add chopped okra, and simmer another 30 minutes, stirring occasionally, until okra is softened. Taste and season with additional salt or pepper, if desired.
7. Ladle soup immediately into serving bowls, and serve hot!