CURRY BEEF

INGREDIENTS
1/4 Cup Jamaican Curry Powder
1/2 tsp chili powder
3 Pounds Beef Stew Meat, cut into 2-inch pieces
1/4 Cup Vegetable Oil
2 Medium White Onions, chopped
1 Tablespoon Minced Fresh Ginger
10 Cloves Garlic, chopped
4 Cups Water (I used 3 cups of water and 1 cup red wine)
1 (14-Ounce) Coconut Milk
1 (15-Ounce) Crushed Tomatoes
1 can kidney beans
1 Tablespoon Ground Thyme
2 Cups Basmati Rice, cooked (optional)

DIRECTIONS

1. Combine curry powder, allspice and Chili Powder in small bowl. Stir to thoroughly combine. Set aside.
2. Season beef chunks with 1-1/2 teaspoons salt. Heat oil in large pot over medium-high heat, add 3 tablespoons curry powder mixture, and heat until fragrant.
3. Add beef to pot in batches, turning until well-browned on all sides. Transfer beef to plate and set aside.
4. Add onions to pot, along with remaining 1/2 teaspoon salt. Sauté, stirring occasionally, until beginning to brown, about 5 minutes. Add ginger and garlic, and cook, stirring often, for 1 minute.
5. Return beef to pot, along with water, coconut milk, tomatoes, thyme and remaining curry powder mixture. Stir to combine. Bring to a boil, then reduce to a simmer and cook until meat is tender, about 1-1/2 hours.
6. Add salt to taste. Serve over rice.

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