Beef Tomato Curry

1: Toss stewing beef, all purpose flour, smoked paprika, garlic powder, and salt in a small bowl to coat.

2: Heat a pot on medium-high and melt 1 tbsp butter, add the beef prep, and cook until browned. Remove from the pan.

3: In the same pot, add 1 tbsp butter and onions. Scrape the fond and cook until onions are translucent, then add garlic and cook until fragrant (about 30 seconds).

4: Add crushed tomatoes, chicken stock, and the browned beef to the pot. Let the stew come to a boil, then reduce the heat to medium-low and cook until the beef is tender, stirring occasionally (about 30-40 minutes).

5: Once tender, dissolve the curry cubes in the stew, then add carrots and potatoes. Cook for another 10 minutes or until the potato has softened.

6: For the turmeric lemon garlic rice: In another pot, melt 1 tbsp of butter and add grated garlic and ground turmeric. Mix well.

7: Add Jasmine rice and water; followed by lemon zest, lemon juice, and salt. Stir to combine and cook according to your rice package instructions.

8: For the cheese sauce: In a saucepan, whisk together 2 tbsp of flour and 2 cups of milk over medium heat until thickened, then stir in grated white cheddar until melted and smooth.

9: Serve Beef Tomato Curry with the turmeric lemon garlic rice and drizzle the cheese sauce over top.