700g beef chuck steak (or similar) , cut into bite sized cubes
1 teaspoon Wild Herb Salt
2 tablespoons oil
2 tablespoons unsalted butter
½ large white onion, thinly sliced
4 garlic cloves, crushed and finely chopped
1 tablespoon finely chopped peeled ginger (optional)
1 and1/2 bottles Chilli Coconut & Lemon Myrtle Sauce
1 (400ml) can unsweetened coconut milk or cream
handful baby spinach leaves
500g waxy potatoes, peeled, cut into 2-inch pieces
500g vegetables such as pumpkin, celery, capsicum, spring onion etc (your choice)
Steamed basmati rice,
Coriander, lime wedges and some sliced fresh bird’s eye chilli for the chilli lovers (for serving)
Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until browned all over. Transfer to a plate.
Pour off most of the 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 Chilli Coconut & Lemon Myrtle Sauce cook, stirring, until it starts to stick to pot, about 1 minute. Stir 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.
Add potatoes and other vegetables (you might like to part cook potatoes to reduce cooking time), bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Add the baby spinach leaves and stir through until wilted.
Thin with stock or water if needed; season with freshly ground black pepper. Serve over rice, topped with coriander, chilli, and lime wedges.