Slow-Cooked Asian Beef With Sweet Potato

• olive oil flavored cooking spray
• 600 g beef blade steak, fat trimmed, cut in 3cm cubes
• 1 onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 teaspoons fresh ginger, grated
• 1 tablespoon red curry paste
• 400 g chopped tomatoes, no added salt
• 1 cup water
• 1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional)
• 750 g sweet potatoes (I prefer the orange one)
• 1 teaspoon brown sugar

1. Preheat oven to 160u0b0C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
4. Serve with rice and vegetables.

olive oil, beef blade steak, onion, garlic, fresh ginger, red curry, tomatoes, water, fish sauce, sweet potatoes, brown sugar

Taken from www.food.com/recipe/slow-cooked-asian-beef-with-sweet-potato-447520 (may not work)