Mix 'n' match beef curry

Ingredients

1 kg Chuck or boneless shin/gravy beef

1 Large onion, chopped

2 Coves garlic, finely chopped

2-3 tbsp Curry paste (see below)

1 tbsp Plain flour

2 cups Beef stock

1 tbsp Brown sugar

400 ml Can of either diced tomatoes or 1 cup coconut milk (see below)

Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
Reduce heat in pan and add a little oil, add the curry paste, onion and garlic, cook for 1 minute. Add the flour and stir to mix. Gradually pour in the stock, sugar and tomatoes or coconut milk, stirring well. Stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish, place in oven, and cook until beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based deep-sided pot. Partially cover, keep the heat low. Simmer for 2-2 ½ hours or until the meat is very tender. Stir occasionally; add water if needed during cooking to keep ingredients well covered.

Make a tasty beef rendang: Use rendang curry paste and coconut milk. Serve curry with toasted shredded coconut, chopped cucumber and steamed rice.
Make a spicy beef madras: Use madras curry paste and diced tomatoes. Madras curry paste is hot, so start out 2 tbsp paste to tone it down if you like. Serve with Indian lime pickles, mango chutney and basmati rice.
Make a flavoursome Thai red beef curry: Use red (or green) curry paste and coconut milk. Add 1 cup diced sweet potato in the last 30 mins cooking time. Stir chopped basil into curry to serve.