Tangy Peppered Beef Stew

(2 hours, serves 8)

This is very similar to a traditional British beef stew, but the Sri Lankan version adds vinegar and peppercorns for a distinctly different flavor. I love to chew on the peppercorns for a bit of sharp bite, and will sometimes add even more peppercorns to the pot.

3 lbs beef chuck, cubed, large pieces of fat removed
2 cups beef stock
2 TBL ghee or vegetable oil
2-inch piece cinnamon stick
8 cloves
40 peppercorns
1-2 tsp salt
2 cups vinegar
3 medium onions, peeled and cut in eighths
2-3 large potatoes, peeled and cut in large pieces
4 carrots, cut in large pieces

1. In a large stew pan, heat the oil on high, add the meat and brown on all sides (avoid crowding the pan, as that will cause it to steam instead of browning—do the meat in two batches if necessary).

2. When nicely browned, pour in beef stock and a sufficient quantity of the water to cover the meat. Add the cinnamon, cloves, peppercorns, salt, and vinegar. Bring to a boil, then cover, turn down heat to low, and let simmer for 30 minutes.

3. Add the vegetables, turn the heat to high long enough for the stew to come to boil, then turn it back down to low and continue to cook, uncovered, until the meat is tender and the vegetables are cooked through, about an hour. You’re aiming for the sauce being reduced to a thick gravy, so add water or cook the liquid off as needed. Serve hot, with hearty white bread or rice.

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