Ingredients

Directions

1. 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. 2. 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. 3. 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.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Pectoral

Braised Beef Curry

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef