Good for warming those cold winter nights. You can even do this one in the crock-pot.

SUMMARY

Prep time: 30 minutes preparation, 2 1/2 hours cooking

INGREDIENTS

650-750g Quality Mark beef chuck/blade/rump steak, trimmed and cut into large chunks1 onion, peeled and chopped2 cloves garlic, crushed1 tbsp ginger, minced2 tbsp medium curry powder2 tsp cumin1/2 tsp cinnamon2 tbsp water1 beef stock cube, dissolved in 1 cup of hot water4 cups kūmara, peeled and cubed1 400g can tomatoes1 400g can light coconut milk400 g beans, frozenbrown riceMETHOD

1. Fry the onions, garlic and ginger gently in a spray of oil for 2-3 minutes.
2. Add meat, stirring to brown.
3. Mix dry spices together and add water to make paste. Add paste to fry pan.
4. Add all remaining ingredients except beans and rice. Bring to the boil, and then reduce heat to very low. Cover and simmer for about 2 hours* or until the meat is tender (the longer you cook it, the more tender the meat will become). Stir occasionally so mixture doesn't stick to base of pot and burn.
5. Add frozen beans and cook for another 15 minutes.
6. Serve with brown rice

Note: If using a crock-pot, cook on low for 6-8 hours. And to make your steak extra tender, pound it or marinate with kiwifruit.