Beef Massaman Curry

• 2 pounds Chuck Roast Beef, Or A Good Stewing Beef, Cut Into Larger Bite Sized Cubes
• 4 ounces, weight Can Of Yellow Curry Paste
• 2 Tablespoons Canola Oil
• 1 stick Cinnamon, Approximately 4 Inches Long
• 1 whole Star Anise
• 4 whole Cardamom Pods, Smashed
• 2 whole Large Shallots, Quartered
• 1 whole Large Onion, Cut Into Large Bite Size Pieces
• 1 cup Chicken Stock
• 28 ounces, fluid Coconut Milk
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Brown Sugar
• 1/4 cups Roasted, Unsalted Peanuts
• 2 whole Russet Potatoes, Skinned, And Cut Into Large Bite Size Pieces
• 3 cups Cooked Jasmine Rice (cooked According To Package Instructions)

1. You are going to treat this entire dish like a stew.
2. It will cook low and slow for a good couple of hours, but that is OK as you will be gifted with some wonderful and tantalizing aromas during that time.
3. Begin by adding your cubed beef into a large mixing bowl.
4. Add in the curry paste and begin mixing the meat around, making sure the paste adheres to all of the pieces.
5. Once done, set aside, and wash your hands with warm water and soap.
6. Next, heat a Dutch oven on the stovetop on medium heat (if you dont have a Dutch oven, use a heavy pot).
7. Add in the oil and let it come to temperature.
8. Toss in the cinnamon stick, star anise and cardamon seeds and pods.
9. Give a good stir.
10. This is probably your second great smellthe curry paste was probably the first inviting smell.
11. Let this cook for about 3 minutes.
12. Toss in the shallots and the onions and give it another good stir.
13. Let this cook, stirring a few times along the way, for about 5 minutes.
14. Next, toss in the curried meat mixture, turning up the heat to a medium high.
15. Give a good stir.
16. Cook, untouched for about two minutes.
17. Add in the chicken stock and the coconut milk.
18. Give another good stir.
19. Let this come to a boil, then reduce the heat to a simmer, cover the pot and let it cook for about 1 1/2 hours.
20. Then, add in the fish sauce, brown sugar, peanuts and the potatoes.
21. Give it a good stir, then cover again.
22. Allow this to cook until the potatoes are fork tender.
23. This will take about 30-40 minutes.
24. Give the broth a taste.
25. Heavenly right?
26. Once the potatoes are cooked, the beef massaman curry is ready to serve.
27. Just use your fork to see when the potatoes are tender to your liking.
28. Remove the cinnamon stick, star anise and cardamom pods before serving.
29. To serve, add some cooked jasmine rice into a soup bowl.
30. Using a ladle, ladle some of the broth, potatoes and beef over the top of the rice.
31. Top with some more broth.
32. The smell of this massaman curry is amazing, but I think you will agree that the flavor is also out of this world.
33. Super tender beef, along with the chunky potatoes and onions.
34. Well, what more do I have to say to get you make this one?
35. Hope you enjoy.

beef, curry, canola oil, cinnamon, anise, cardamom, shallots, onion, chicken, fluid coconut milk, fish sauce, brown sugar, peanuts, potatoes, jasmine rice

Taken from tastykitchen.com/recipes/main-courses/beef-massaman-curry/ (may not work)