Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Season beef cubes all over with salt and pepper to your taste. Heat 1 tbsp (15 mL) oil in a Dutch oven or enamelled cast iron roaster over medium-high heat until sizzling; brown beef, in batches, turning until brown all over and adding more oil, as necessary, between batches. Transfer to a bowl; set aside.
Add onion and gingerroot to pan; sauté for about 3 minutes until just softened. Add curry paste and turmeric; cook, stirring, for 1 minute. Stir in broth, scraping up brown bits from pot. Stir in coconut milk. Stir in reserved beef and any accumulated juices.
Cover tightly; cook in a 325°F oven for 1 hour. Stir in carrot; return to oven and continue cooking for 40 minutes or until carrots and beef are almost tender. Stir in sweet pepper and green beans; return to oven and cook for another 20 minutes, until beef is fork-tender and veggies are tender. Remove slices of gingerroot and stir in kale. Season with fresh lime juice to taste. Serve garnished with cilantro.