Red Curry Beef

• 1 tbsp Olive oil
• 1 (2.5-3lb) Chuck roast, fat trimmed
• 1 tsp Salt
• 1 tsp Freshly ground black pepper
• 2 (14 oz cans) Coconut milk, divided
• 4 cups Beef stock, divided
• 2 tbsp Red curry paste
• 1 Lime, zest and juice
• 1 Small onion, thinly sliced
• 2 Garlic cloves, thinly sliced
• 1 Lemongrass stock, cut into 1" pieces and smashed with side of a knife
• 1 - inch Piece of ginger, peeled and thinly sliced
• 2 Large sweet potatoes peeled and cubed into 2-inch cubes
• 2 Red bell peppers, julienned

Cilantro

Basil, thinly sliced

Thai chilies, thinly sliced, optional

Preheat oven to 350°F

1. In a large dutch oven heat olive oil over medium heat. Season the roast with salt and pepper and add to dutch oven allowing to brown on both sides. (about 5 minutes per side). Remove roast from dutch oven and set aside on a plate.
2. Reserve one cup of coconut milk for later use. Add the remaining coconut milk, 1 cup of the beef stock, red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger to the dutch oven, whisking to combine all ingredients. Bring coconut mixture to a simmer and add the chuck roast back into the pot. Cover the pot with a lid and place it in oven for 2 hours.
3. Remove the cooked roast onto a plate and shred it using two forks discarding any large pieces of fat.
4. Add to the pot the remaining 1 cup of coconut milk, remaining 3 cups of beef stock, sweet potatoes and peppers. Bring the liquid to a boil and then turn down to a heavy simmer until the sweet potatoes are just tender. Add shredded beef back into the curry and stir until mixed through.
5. Serve over rice or as a soup. Top with cilantro, Thai basil and chilies.