✓ Place the beef chuck in a large bowl and add 2 tablespoons of vegetable oil. Season with salt and pepper to taste, ensuring each piece is evenly coated.

✓ Heat a large skillet over medium-high heat until it’s hot. Add the finely chopped onion and sauté for about 5 minutes or until translucent.

✓ Stir in minced garlic and grated ginger; cook for another 2-3 minutes, stirring frequently.

✓ Transfer the sautéed onions to a slow cooker.

✓ Add the seasoned beef cubes back into the skillet over medium-high heat. Brown the beef on all sides until golden brown, about 5-7 minutes per side.

✓ Transfer the beef and onions to the slow cooker with the onions.

✓ Stir in 2 tablespoons of curry powder, 1 teaspoon each of ground cumin and coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon cayenne pepper (optional).

✓ Add 1 can (14 oz) diced tomatoes with their juices, 1 can (14 oz) coconut milk, and 2 tablespoons tomato paste. Mix well to combine all the ingredients.

✓ Set the slow cooker to low heat and let it cook for at least 6 hours or overnight on high. Ensure the beef is tender by the end of cooking; you may need to adjust the heat if needed.

✓ Before serving, taste the curry and add salt and pepper as necessary. Garnish with fresh cilantro just before serving for a burst of color and freshness.