Slow Cooked Beef, Sweet Potato + Fennel Curry

Warm, grounding, deeply mineral-rich. 

Ingredients

• 800g beef chuck, cut into large chunks

• 300g sweet potato cubed - I used Japanese purple potato

• 1 leek, sliced

• ½ fennel bulb, sliced

• 3 cloves garlic, minced

• Fresh ginger, grated (about 1 tbsp)

• ½–1 tsp turmeric (freshly grated or powder)

• 2 tbsp LYG bone broth powder + water to cover ~2 cups liquid bone broth)

• ½ tin coconut milk

• Curry powder - or turmeric, coriander, cumin, fenugreek, cinnamon + ginger

• Sea salt + black pepper

• Fresh spinach or rocket to serve (the heat wilts it)

Method

1. Brown the beef
   Heat a heavy pot over medium-high.
   Salt the beef and sear until the edges caramelise (this is where the flavour begins).

2. Soften the aromatics
   Add leek + fennel + garlic.
   Cook slowly until soft and fragrant.

3. Build the base
   Add ginger + turmeric + spices and stir for 30.

4. Simmer everything
   Add sweet potato + broth (paste + water or liquid bone broth).
   The liquid should just cover the ingredients.
   Bring to a boil → reduce to low → cover.

5. Slow cook
   Cook 2–3 hours on low, or until the beef falls apart and the sweet potato melts slightly into the broth.

6. Add coconut milk
   Taste → salt generously if needed.

7. To serve
   Ladle over a handful of fresh spinach or rocket, rice or quinoa.
   The warmth will wilt it softly.
   Finish with cracked pepper.