Ingredients

• 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
• Kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 large white onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled ginger
• 3 tablespoons curry powder, preferably Indian
• 2 bay leaves
• 2 (13.5-ounce) cans unsweetened coconut milk
• 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
• Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

Instructions

1. Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
2. Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
3. Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.