Sear the beef:

1. Cut the beef into large 2 inch pieces and lightly salt and pepper (3-4 of dashes/grinds). 
2. Heat a dutch oven or large heavy pot over medium high heat. Add a tablespoon of oil and put half of the beef in the pan making sure there is room between the pieces. You are looking to get a nice crusty brown sear on the beef which will give your dish richness and flavor. Let the beef cook undisturbed for 1-2 mins and then flip it to another side and cook for another 1-2 mins. Do this once more and then put the cooked beef in a bowl and set aside. 
3. Repeat the same process with the more beef and oil. If your pan is small, you may need to split this into 3-4 sets. This step is the most important part of the dish so take some time, don’t rush or crowd the pan, and let’s pack some flavor into your curry!

Deglazing:

1. Once you’ve finished searing the beef, return the pan to the stove and add the last tablespoon of oil and the onions.
2. Put the lid on the pan and turn off the heat and let it rest for a couple of mins. The moisture from the onions will soften the delicious browned juices on the bottom of the pan.  I usually finish prepping the vegetables or clean up a bit as I wait. 

Make the stew:

1. Peel the carrots and cut them on the angle in large 3/4 inch pieces. Put them in a large bowl. Wipe the mushrooms and cut them in half. Add them to the carrots. Set aside.
2. Take the lid off of the pot and stir to scrape all that brown goodness up off of the bottom of the pot. Turn the temperature to medium and sauté the onions until they are a soft and translucent mass about 8-10 min. Return the beef to the pot, add the chicken stock, the bay leaves, and the garlic. Raise the heat to high and bring the pot to a simmer.
3. Lower the heat to medium, skim the surface for any scum and fat, cover with a lid (leave a small crack), and simmer for 90 mins., occasionally skimming the surface.
4. Check the beef with a fork. It should be tender. If not, continue cooking for 15-30 mins until it is. Add the mushrooms, tomatoes, and the carrots and cook for an additional 20-25 mins. The vegetables should be nice and soft but hold its shape.

Add the Curry Blocks:

1. Stir in the curry roux blocks and let them soften in the hot liquid for a minute. Gently mix them into the curry. The curry will thicken and look gravy like within 5 mins.
2. Lower the heat to medium and continue cooking for 5-10 mins. to meld the flavors.

To Serve:

Check for salt and pepper. This will be served over rice so it should be saltier than say a stew that you eat by itself. Some curry brands and chicken stocks are saltier than others. I usually wait until the end to see if I need to adjust the seasoning. But usually, I end up adding about ¼ teaspoon of salt and ½ teaspoon black pepper. Serve on shallow plates next to hot rice. Topping the curry with soft fried eggs is optional but amazing.