Heat 3 tablespoons of olive oil in a 5-quart pot with a lid over high heat.

Add the trimmed and cubed stew meat (beef or lamb) to the pot.

Cook the meat until it's browned on all sides, which should take about 5 minutes. Stir occasionally to ensure even browning.

Add the chopped onions and minced garlic to the pot with the browned meat.

Sauté the mixture for another 5 minutes, stirring occasionally, until the onions are translucent and fragrant.

Pour in the diced tomatoes with their juices and add the tomato paste to the pot.

Drop in the bay leaf and sprinkle in the ground turmeric, salt, black pepper, and ground cinnamon.

Pour in the beef bone broth to provide depth of flavor.

Add the paprika and chili powder for extra seasoning.

Drop in the dried black limes for a unique Persian flavor.

Cover the pot with the lid and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and let the stew cook for about 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking.

After the meat has become tender, add the fresh or frozen okra to the stew.

Continue to cook the stew for an additional 10 minutes or until the okra is tender.

Adjust the seasoning if needed, adding more salt or pepper according to your taste.

Serve the Persian Okra Stew hot, optionally over prepared rice.

Enjoy the rich flavors of this comforting and hearty stew, infused with aromatic spices and tender pieces of meat, perfect for a satisfying meal.