By An Edible Mosaic
Make the curry roux (see the full recipe for directions).
Sear the beef on both sides. Stir in the onion and cook until starting to soften. Stir in the garlic and ginger and cook 1 minute. Add 4 cups of beef stock. Bring up to a boil, and cook until the meat is almost fully tender, about 45 minutes to 1 hour.
Add the remaining ingredients to the pot with the beef. Stir, and bring up to a boil. Once boiling, cover the pot, turn the heat down slightly, and cook until the vegetables are tender, about 20 to 25 minutes.
Once the vegetables are tender, stir in the curry roux (it will be hard; you can crumble it in). Continue to cook while stirring frequently until the curry roux is completely mixed in, about 5 minutes.