Sri Lankan Style Spicy Beef Stew - cooking recipe

Ingredients

1 tablespoon ground coriander
3 teaspoons ground cumin
1 teaspoon ground fennel
3 teaspoons ground turmeric
1 tablespoon fresh ground black pepper
2 - 2 1/2 lbs boneless sirloin steaks (cut into 2-inch pieces or a little smaller)
3 tablespoons oil (more if needed)
3 medium onions, chopped
3 teaspoons fresh ginger
2 tablespoons fresh minced garlic
1 -2 jalapeno pepper, seeded and finely chopped
1 cup beef broth (optional)
3 cups coconut milk
2 tablespoons white wine vinegar
1 -2 teaspoon salt (or to taste)

Preparation

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.