Ingredients:
Serves 4-6

23 Tbsp Vegetable oil, or more if necessary
1/3 cup flour
4 Tbsp Vindaloo masala
1.5 kg stewing beef
3 medium onions, chopped
3 bottles beer (the darker the better)
3 cups water
3 Tbsp rice wine vinegar (1Tbsps white vinegar)
1 tsp sugar
4 tsp salt
4 medium potatoes, chopped
2 medium carrots
500g mushrooms ( leave them whole for a nice effect)

1/4 cup flour and 1/2 cup hot water to thicken ( add more Vindaloo if recipe not hot enough)

Mix the flour with the Vindaloo masala and coat the beef cubes with the mixture. Heat the oil in a dutch oven or heavy bottomed pan and add the meat gradually turning frequently until browned on all sides. Do this in batches, removing browned beef, adding more oil if necessary.

Remove cooked beef. Add the onions and stir over medium heat until they are soft and translucent, about 5-10 minutes. Add the beef, beer, water, vinegar, sugar and salt. Heat until boiling and then simmer for 1 1/4 hours. Add the rest of the vegetables and simmer for another * and hour or until the potatoes are cooked but firm.

Mix the remaining flour with the water and more vindaloo masala should the stew be too mild. Add this mixture gradually to thicken stew. Serve over a bed of brown jasmine rice.