Tamarind and beef? It works!
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.
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.
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.
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.
5) Serve the tamarind chili piping hot.