3 Tbsp olive oil
2 brown onions, diced
2 carrots, diced
1.5kg gravy beef, cut into 2cm cubes
Sea-salt flakes and freshly ground black pepper, to season
¼ cup plain flour
1½ Tbsp mild curry powder
1 cup chicken stock
1 tsp brown sugar
2 x 420g cans condensed tomato soup
400ml can coconut cream
2 desiree potatoes, peeled, very thinly sliced into discs
20g butter, melted
Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.
Put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.
Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ of the beef and brown, turning, for 5 minutes or until browned all over. Transfer to a plate and repeat with remaining beef and oil.
Return beef to pan, then add browned vegetables. Stir in curry powder.
Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with lid. Transfer to oven and bake for 2½ hours.
Remove from oven and stir in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 1½-cup capacity ovenproof dishes.
Increase oven to 200°C. Put potato slices and butter in a large bowl, tossing to combine. Arrange slices on top of stew, slightly overlapping. Season, then put dishes in oven and bake for a further 20 minutes or until golden brown.