Start by cutting your beef chuck into bite-sized cubes and ensuring your vegetables are washed, peeled, and diced.

In a large pot or slow cooker, heat a splash of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion becomes translucent—about 2-3 minutes.

Add the beef cubes to the pot and season with salt, pepper, and curry powder. Brown the meat on all sides, which should take approximately 5-6 minutes.

Pour in the beef broth and coconut milk, stirring to combine. This rich combination creates the perfect base for your stew.

Add the diced potatoes and sliced mushrooms to the pot and give it a good stir.

If using a slow cooker, set it on low for 6-8 hours or high for 3-4 hours. If using a standard pot, bring to a boil, then reduce to low heat, cover, and let it simmer for 2-3 hours, stirring occasionally.

Once the beef is fork-tender, taste the stew and adjust the seasoning as necessary. Ladle the stew into bowls, garnish with fresh cilantro, and perhaps a squeeze of lime if desired.