Seco de Carne con Tamarindo (Beef Stew with Tamarind)

Seco de Carne con Tamarindo (Beef Stew with Tamarind)
Serves 6

7 oz (~1 cup) tamarind pulp
1 cup water
4 strips bacon, optional
2.5 lb stew beef, in chunks
1 tbs cumin
1 tsp allspice
1 tsp coriander
1/2 tbs annato
4 shallots, chopped
2 red bell peppers, minced
2 habanero peppers, minced
3 large tomatoes, chopped
8 garlic cloves, minced
1/2 bunch cilantro
1 bottle beer
1 Tbsp chili powder
2 Tbsp brown sugar

Boil a cup of water in a pan, and add the broken-up tamarind. Drop heat to low and let sit 20 minutes. Strain and reserve liquid.
Add the liquid to a blender along with the tomatoes and beer and puree. Pre-heat oven to 350.

If using bacon, brown in a dutch oven and reserve. Season the beef with salt, pepper, and the spices, and brown in batches. Reserve.

Now saute the shallots and peppers until cooked. Add the garlic and cook another minute. Deglaze with the tamarind puree, and bring to a boil.

Add half the cilantro, along with chili powder and sugar. Puree now if desired. Add the meat(s) to the pan, and let the stew cook in the oven for 2.5 hours.

Once done, skim the stew, add the rest of the cilantro, and serve with rice, avocado, etc.