Tamarind Beef with Ginger Beer

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    10hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    646

Tamarind adds a sweet and sour flavor to this slow cooked, flavorful beef stew. Cooked low and slow for hours, the beef becomes melt-in-the-mouth tender.

recipe updated Jul 24, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    30ml
  • Steak icon
    Steak
    680g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • All purpose flour icon
    All purpose flour
    16g
  • Ginger beer icon
    Ginger beer
    360ml
  • Tamarind paste icon
    Tamarind paste
    33g
  • Red pepper flakes icon
    Red pepper flakes
    0g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Mixed spice icon
    Mixed spice
    3g
  • Dark brown sugar icon
    Dark brown sugar
    12g

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside steak: cubed
  2. Prep and set aside onion: chopped
  3. Prep and set aside garlic clove: finely chopped
  4. Prep and set aside red pepper flakes: dried
  5. Prep and set aside mixed spice: ground
  6. Get a clean large cast iron skillet
  7. Add sunflower oil
  8. Heat
  9. Add prepared steak
  10. Add prepared onion
  11. Fry until browned - medium heat
  12. Stir in prepared garlic clove
  13. Stir in all purpose flour
  14. Mix in ginger beer gradually
  15. Stir tamarind paste
  16. Stir prepared red pepper flakes
  17. Stir salt & pepper
  18. Stir prepared mixed spice
  19. Stir dark brown sugar
  20. Boil
  21. Get a clean slow cooker bowl
  22. Transfer content of large cast iron skillet to slow cooker bowl
  23. Press content of work surface into slow cooker bowl and cover
  24. Cook in slow cooker until cooked through - approx 10 hr, low heat
  25. Stir
  26. Serve
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