Sri Lankan Style Spicy Beef Stew
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 :)
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INGREDIENTS
Nutrition- 1tablespoon ground coriander
- 3teaspoons ground cumin
- 1teaspoon ground fennel
- 3teaspoons ground turmeric
- 1tablespoon fresh ground black pepper
- 2 - 2 1⁄2lbs boneless sirloin steaks (cut into 2-inch pieces or a little smaller)
- 3tablespoons oil (more if needed)
- 3
- 3teaspoons fresh ginger
- 2tablespoons fresh minced garlic
- 1 -2jalapeno pepper, seeded and finely chopped
- 1
- 3cups coconut milk
- 2tablespoons white wine vinegar
- 1 -2
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DIRECTIONS
- In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted.
- Place the beef cubes in a large bowl.
- Toss the beef with the spices and 1 tablespoon ground black pepper.
- Cover and refrigerate for 6-24 hours.
- Heat oil in a Dutch oven over medium heat.
- Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender.
- Remove the onion mixture from the pot and place in a large bowl.
- 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.
- Repeat with remaining beef cubes.
- Return the beef/onion mixture to the pot.
- Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil.
- Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender.
- Season with salt to taste.
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