About the Recipe
This Hong Kong classic is great for cooking low and slow all day.

Ingredients
For the curry
1kg Beef Stew Meat (Brisket, Shank, Chuck, Short RIbs), cut into inch cubes
½ Red Onion, Diced
1 Shallot, diced
5 Cloves Garlic, minced
1 tbsp Ginger, minced
1 Cinnamon Stick
2 Bay Leaves
1 Piece Orange Peel
1 tbsp Chou Hou Paste
1 tbsp Hong Kong Curry Powder
1 tsp Turmeric
1 tbsp Palm Sugar
1 tbsp Soy Sauce
1 tsp salt
200ml Coconut Milk
1-2 Cups Hot Water
2-3 Potatoes, cut into chunks
2 Carrots, cut into chunks
Preparation
Cook the onions, shallots, garlic and ginger over medium heat for 5 mins or until soft and translucent.
Add the bay leaves, cinnamon stick, orange peel, cho hou paste, curry powder, turmeric, palm sugar, salt and soy sauce. Stir for 2-3 mins or until combined into a thick paste.
Add the beef with 2 tablespoon of water and mix until all the meat is coated.
Add the hot water and coconut milk, bring to a boil and then transfer to a slow cooker.
Cook on high for 4-6 hours or low for 6-8 hours. 30-45 mins from the end add the potatoes and carrots.
Serve with jasmine rice and garnish with coriander leaves.