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Tamarind Beef Stew
Tamarind and beef? It works!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories per serving 493 kcal
Ingredients
- 6 tbsp tamarind juice
- 2 lb beef chuck (900 g), diced
- 1 medium green bell pepper
- 3 small shallots chopped
- 1 medium red bell pepper
- 1 red chili chopped
- 4 fresh tomatoes chopped
- 4 medium garlic cloves chopped
- 2 cups Belgian dark ale (480 ml)
- 2 handfuls fresh cilantro chopped
- 1 tsp brown sugar
- sunflower oil
- pepper
- salt
Instructions
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1) Season the diced beef on all sides with a little salt and pepper. Stir fry the meat for 5 minutes in some sunflower oil.
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2) Add the dark ale, the tamarind juice, shallots, garlic, tomatoes, brown sugar, bell peppers and red chili. Then season with a pinch of salt.
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3) Bring the ingredients to a rolling boil. Stir, cover and simmer for at least 2 hours until the beef is tender. If the stew isn’t thick enough, then remove the lid and simmer for another 20 to 30 minutes.
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4) Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and then stir in the freshly chopped cilantro.
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5) Serve the tamarind chili piping hot.