Charleston Okra Soup

Step 1: Season the beef and marrow bone with salt and 1/2 teaspoon black pepper.

Step 2: Pour the oil into a large Dutch oven or heavy-bottomed pot over medium-high heat, and when it shimmers, brown the beef and marrow bone in batches,

Step 3: If necessary, taking care not to crowd the pan and adding oil by teaspoonfuls if the pan becomes too dry.

Step 4: With a slotted spoon, transfer the browned beef and bone to a bowl and turn the heat to medium.

Step 5: Add the onion, bay leaves, red pepper flakes, paprika. Cook, scraping up any browned bits on the bottom of the pan and adding a teaspoon of water or oil if the pan becomes dry, until the onion softens, about 6 minutes; you don’t want the onion itself to char.

Step 6: Add water and the tomatoes, return the beef and marrow bone to the pan and cover.

Step 7: When the soup simmers gently, uncover and reduce the heat to low.

Step 8: Let cook, stirring occasionally, until the meat is just tender, about 1 hour.

Step 9: Add the okra and continue cooking until the okra is just tender, about 25 minutes.

Step 10: Discard the bay leaves and season to taste with salt and freshly ground black pepper and parsley.