Khalia (georgian spicy beef stew)

1 1/2 lb beef chuck boneless cubed 1/2"
3 tb olive oil
3/4 c beef stock
3 ea onions, chopped fine
2 ts tamarind concentrate
2 1/2 tb tomato paste
1/2 ts paprika hungarian hot
1/4 ts fenugreek ground
3/4 ts coriander seeds, crushed
1 ts tarragon dried
salt
1 1/2 ts black pepper freshly ground
3 ea garlic cloves minced fine
3 tb cilantro leaves chopped
1/4 c walnut pieces finely chopped
1 tb sugar or honey

Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.