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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Ready In:
2hrs 30mins




  • 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.

Questions & Replies

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  1. I might have messed this up myself but i did all the frying and then added everything to the slow cooker... dont know what happen but the beef had to flavor and yes i did leave in the fridge for 24 hours. :(
  2. We loved this stew. I made this as written, but I left out the optional beef broth and was glad I did as there was too much liquid with the 3 cups of coconut milk as it was. A tasty dish that certainly has a nice heat kick. Thanks for posting.



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