Sri Lankan Style Spicy Beef Stew |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Make this only if you are a lover of spicy full-flavored food! plan ahead the beef needs to marinate for 6-24 hours, for extra heat add in some red chili flakes, when I made this dish I added in a cup of beef broth, I have listed that in the ingredients but you have the option of adding it in or omitting - this dish is even better the next day, serve this with basmati rice :) Ingredients:
1 tablespoon ground coriander |
3 teaspoons ground cumin |
1 teaspoon ground fennel |
3 teaspoons ground turmeric |
1 tablespoon fresh ground black pepper |
2 -2 1/2 lbs boneless sirloin steaks (cut into 2-inch pieces or a little smaller) |
3 tablespoons oil (more if needed) |
3 medium onions, chopped |
3 teaspoons fresh ginger |
2 tablespoons fresh minced garlic |
1 -2 jalapeno pepper, seeded and finely chopped |
1 cup beef broth (optional) |
3 cups coconut milk |
2 tablespoons white wine vinegar |
1 -2 teaspoon salt (or to taste) |
Directions:
1. In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted.
2. Place the beef cubes in a large bowl.
3. Toss the beef with the spices and 1 tablespoon ground black pepper.
4. Cover and refrigerate for 6-24 hours.
5. Heat oil in a Dutch oven over medium heat.
6. Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender.
7. Remove the onion mixture from the pot and place in a large bowl.
8. Add in HALF of the beef cubes (adding in more oil if needed) cook browning on all sides of the meat; remove and place in the bowl with the onion mixture.
9. Repeat with remaining beef cubes.
10. Return the beef/onion mixture to the pot.
11. Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil.
12. Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender.
13. Season with salt to taste.
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