Mediterranean Beef and Okra Stew

2 ts Minced garlic
2 ts Salt
2 lb Lean beef chuck or boneless leg of lamb; cut in 1 1/2" cubes
1 1/2 c Chopped onions
1/2 ts Freshly ground pepper
1/4 ts Ground red pepper
1 lb Fresh okra; cut in half, or 20 oz. frozen
1 cn Tomatoes; chopped, liquid reserved, 14 1/2 or 16 ounce

Heat oven to 325øF. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with meat, onions and black and red peppers in a large, heavy Dutch oven. Cover and bake 1 hour.

Stir in okra and tomatoes with liquid. Cover and cook until meat is very tender, 1 to 1 1/2 hours more. Makes 6 servings.

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