Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
6 cloves garlic, minced
2 inches ginger, minced
5 tablespoons vindaloo paste (store-bought or homemade)
1 can (14 ounces) diced tomatoes
1 tablespoon tamarind paste
2 cups beef broth
1 teaspoon sugar
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions:
Heat oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef from the pot and set aside.
In the same pot, add the onion, garlic, and ginger. Sauté until the onions are translucent.
Return the beef to the pot along with the vindaloo paste. Stir to coat the beef evenly.
Add the diced tomatoes, tamarind paste, beef broth, and sugar. Bring to a boil, then reduce heat to low and simmer, covered, for 1 to 1.5 hours or until the beef is tender.
Season with salt and pepper to taste.
Garnish with chopped cilantro before serving.