1 pound ripe plum tomatoes (450g; about 5 tomatoes), cored and roughly chopped
1 large red onion (12 ounces; 340g), roughly chopped
2 red bell peppers (about 1 pound/454g total), stemmed, seeded, and roughly chopped
For the Stew:
3/4 cup (177ml) vegetable oil
1 small red onion (4 ounces; 113g), thinly sliced
Kosher or sea salt
2 bay leaves
1 tablespoon (15g) curry powder
1/2 tablespoon (7g) dried thyme
3 tablespoons (45g) tomato paste
1/2 teaspoon freshly ground black pepper
1 habanero pepper, poked all over with a paring knife (optional)
Cooked white rice and dodo, roasted yams, or other roasted root vegetables, for serving
Step by step
For the Stock and Beef: In a blender, process ginger and garlic with 2 cups (472ml) water until thoroughly blended.
In a large pot, combine beef chuck with onion, bell pepper, and habanero (if using). Pour ginger-garlic mixture through a fine-mesh strainer into pot, pressing on solids to extract as much liquid as possible before discarding the fiber. Add curry powder, dried thyme, bay leaves, black pepper, and a large pinch of salt. Add enough additional water to just cover all solid ingredients (about 2 1/2 quarts; 2.5L); stir to combine.
Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the stock is aromatic and the beef is tender, about 1 hour 30 minutes.
Using tongs, transfer beef to a platter and set aside.
Using a slotted spoon, transfer the vegetables and bay leaves to the blender and puree with 1 cup (225ml) of stock until homogenous and smooth. Pour pureed vegetables through a fine-mesh strainer back into stock, pressing on solids to extract as much liquid as possible; discard remaining vegetable matter trapped in the strainer. Stir well to combine, then set stock aside.
For the Stew Base: Heat oven to 400°F (205°C). Cut cooked beef into roughly 2-inch chunks; feel free to leave any bones in. Arrange beef in an even layer on a rimmed baking sheet and roast until browned all over, about 15 minutes. Set aside.
In a blender or food processor, combine tomatoes, red onion, bell peppers, and 2 cups (472ml) reserved stock. Blend or process until a smooth puree forms.
Scrape vegetable puree into a 3-quart stainless steel saucepan or saucier. Cover partially with a lid to contain splatter and cook at a gentle simmer, stirring occasionally, until reduced by half, 30 to 45 minutes. Scrape stew base into a heatproof container, cover, and set aside. Wash out pot.
For the Stew: In the cleaned 3-quart pot, heat the vegetable oil over medium heat until shimmering, then add sliced onion along with a large pinch of salt and cook, stirring, until slightly softened, about 4 minutes. Add the bay leaves, curry powder, and dried thyme, and cook until fragrant, about 2 minutes longer.
Stir in the tomato paste and continue to cook until tomato paste has lost its bright red color, about 5 minutes; lower heat if necessary to prevent scorching.
Stir in the reserved stew base along with 2 cups (472ml) reserved stock, black pepper, and habanero (if using), and simmer until the stew base thickens and oil pools on the surface, about 20 minutes. Season with salt.
Stir in the beef and continue to simmer until the beef is warmed through, about 20 minutes. Remove from heat and season with additional salt, if desired.
Serve with white rice and dodo, yam, or other root vegetables.
