Sri Lankan Style Spicy Beef Stew Recipes

Steps:

• Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
• Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
• Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
• Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
• Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

Steps:

• 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.