Beef, potato & tomato curry

Ingredients

1 kg Chuck or Boneless shin/gravy beef

1 large onion, diced

3 tbsp mild curry paste

2 tbsp plain flour

400 g can diced tomatoes

2.5 cup beef stock

300 g sweet potato or potato, cut into large dice fresh coriander, chopped (optional)

Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, and add about 2 tablespoons of oil to the beef, mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place it in a casserole dish.
Reduce heat in the pan, add a little oil, add onion and cook for 1-2 minutes, stir occasionally.
Add the curry paste and flour, stir until the onion is coated. Gradually pour in the tomatoes and stock, stirring well. Stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Cook until the beef is very tender. Add the potatoes in the last 30 minutes cooking time. Sprinkle with coriander to serve.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Stir occasionally, add water if needed during the cooking time to keep ingredients well covered. Simmer until the meat is very tender.

Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef, Osso bucco (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook.
Don't rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it's ready. Stir occasionally and adjust the heat as it cooks if needed. When it's done the meat should be tender enough to fall apart easily with a fork.
A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container, and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.