1 beef chuck roast, with the bone, about 3 lbs (1.4 kg)

3 tablespoons (45 ml) canola or olive oil

1 tablespoon (15 ml) Indian curry powder or turmeric

4 stalks fresh lemongrass

1 onion, cut into thick wedges

2 carrots, cut into chunks

2 tomatoes, cubed

4 cups (1 litre) water

Salt and pepper

Remove bone from meat and keep bone aside for stew (see note). Remove most fat, if needed, and cut meat into cubes.

In a large pan, brown bone in 30 ml (2 tablespoons) of oil. Set aside on a plate.

In the same pan, brown meat cubes, half at a time. Season with salt and pepper and sprinkle with curry powder. Set aside on a plate.

Cut lemongrass stalks in half lengthwise. Crush lightly with the blade of a knife.

Brown lemongrass, onion and carrots in remaining oil (15 ml / 1 tablespoon). Add tomatoes, water, meat and bone. Bring to a boil. Cover and simmer over low heat for about 1 hour and 30 minutes or until meat is fork tender and sauce has thickened. Remove bone. Adjust seasoning.

Serve with a piece of baguette bread or rice vermicelli and daikon salad.

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