Slow-Cooked Asian Beef With Sweet Potato - cooking recipe

Ingredients

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

Preparation

Preheat oven to 160\u00b0C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
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.
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.
Serve with rice and vegetables.