Okra tomato gumbo

 From Cheryl - lowcountry yum! Don't skimp on the cooking time - the slow simmer that allows the okra, tomatoes and beef to truly soften really makes the dish.

Okra tomato gumbo

Two medium diced onions
1.5 lbs beef chuck cubes
2 roasted beef rib bones
1.5 qts water
2 cans diced tomatoes
Bay leaf
1 tbsp Worcestershire sauce
Beef bullion 2 cubes small size or 1 Knorr [nb: beef base or using beef stock in place of this and the water works, too]
1 tsp garlic powder
2 bags of frozen okra (the size they have at your Metcalf's is about 10 oz I think)
2 cups cooked rice

Dice two medium sized onions and brown with 1.5 lbs beef chuck in olive oil in a large  pot or Dutch oven. If you have left over rib roast that is an excellent use for your leftovers. Do not trim the fat off, leave it on as that gives flavor to the broth. Add roasted, beef soup bones or leftover rib bones from prime rib roast. Cover with water, approximately a quart to a quart and a half and let simmer for at least an hour and a half.

Add two cans of untrained diced tomatoes, a bay leaf, and a tablespoon of Worcestershire sauce, and 1 tsp granulated garlic, and beef bullion cubes and let the soup simmer for an hour more.

Add two bags of frozen okra and simmer until the okra is tender (about 1 HR or less depending on the size of the but okra) and just barely beginning to lose its shape. You ought to have enough liquid in the pot that the okra fills up the pot without leaving too much liquid. This is supposed to be a chunky soup.

Season heavily with black pepper and taste for salt.

Serve over rice.