Ingredients

The following ingredients have 6 Servings
  • 2 lbs. boneless stewing beef (well trimmed, cut into 1-inch pieces)
  • 3 Tbsp. vegetable oil
  • 2 large onions (sliced)
  • 6 whole cloves (can use ground - about 1/2 tsp.)
  • 2 large garlic cloves (chopped)
  • 2 cinnamon sticks (or 1 tsp. ground cinnamon)
  • 1 bay leaf
  • 1/4 tsp. dried crushed red pepper
  • 1 1/2 cups coconut milk (or whole milk)
  • 28 oz. can whole peeled tomatoes (with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices))
  • 3 Tbsp. Major Grey chutney
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. minced peeled fresh ginger (could use ground - about 1/4 tsp.)
  • 2-3 tsp. mild curry powder (start with 2 and work your way up, if needed)
  • 1/2 tsp. salt
  • Hot cooked rice

Instruction

  • Pat beef dry and sprinkle with salt and pepper. In a heavy, large pot over medium-high heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the pan (*to get a good browning on your meat, don't crowd your pan. There should be space around each piece). Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
  • Heat the remaining 1 Tbsp. oil in the same pot over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
  • Return beef to pot. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer on low heat, until beef is tender, stirring occasionally, about 2 hours.
  • Once meat is tender, uncover, increase heat to medium-low and allow to simmer, uncovered until the juices are thickened thickened. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
  • Serve over rice.