Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons apple cider vinegar or white vinegar
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 cup beef broth
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 to 2 teaspoons cayenne pepper (adjust to your heat preference)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt (plus more to taste)
- Fresh cilantro for garnish
Instructions
- In a large bowl, whisk together the vinegar, cumin, coriander, turmeric, cayenne pepper, cinnamon, cloves, and salt to form a paste.
- Add the beef cubes to the bowl and toss until every piece is well coated. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for about 8 to 10 minutes until they are golden brown.
- Stir in the minced garlic and grated ginger. Cook for another 2 minutes until the mixture smells very fragrant.
- Add the marinated beef to the pot. Cook the meat in batches if necessary, searing the edges until they are browned on all sides.
- Stir in the tomato paste and cook for 1 minute, mixing it well with the meat and onions.
- Pour in the beef broth. Bring the liquid to a gentle boil, then turn the heat down to low.
- Cover the pot with a tight-fitting lid and simmer for 1.5 to 2 hours. The beef should be very tender and the sauce should be thick.
- Taste the sauce and add more salt if needed. Garnish with fresh cilantro before serving.
- Cook Time: 2 hours 30 minutes