• 2 lbs. boneless stewing beef (well trimmed, cut into 1-inch pieces)
• 3 Tbsp. vegetable oil
• 2 large onions (sliced)
• 6 whole cloves (can use ground – about 1/2 tsp.)
• 2 large garlic cloves (chopped)
• 2 cinnamon sticks (or 1 tsp. ground cinnamon)
• 1 bay leaf
• 1/4 tsp. dried crushed red pepper
• 1 1/2 cups coconut milk (or whole milk)
• 28 oz. can whole peeled tomatoes (with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices))
• 3 Tbsp. Major Grey chutney
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. minced peeled fresh ginger (could use ground – about 1/4 tsp.)
• 2-3 tsp. mild curry powder (start with 2 and work your way up, if needed)
• 1/2 tsp. salt
• Hot cooked rice

Directions:

1. Pat beef dry and sprinkle with salt and pepper.
2. In a Frying Dish over the heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the dish (*to get a good browning on your meat, don’t crowd your dish. There should be space around each piece).
3. Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
4. Heat the remaining 1 Tbsp. oil in the same dish over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
5. Return beef to dish. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices
6. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer, until beef is tender, stirring occasionally, about 2 hours.
7. Once meat is tender, uncover, increase heat and allow to simmer, uncovered until the juices are thickened.
8. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
9. Serve over rice.