Indian Red Curry

Cut the beef chuck stew into 1.5-inch cubes, trimming excess fat if needed.

Heat butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until foaming.

Working in batches, add beef pieces and brown on all sides, approximately 3-4 minutes per batch, then transfer to a plate.

Mince the garlic clove and add to the pot, stirring constantly for about 30 seconds until fragrant.

Sprinkle curry powder and paprika over the garlic, stirring to create a paste-like mixture and toasting for 1-2 minutes.

Add the canned coconut milk to the pot, scraping up any browned bits from the bottom with a wooden spoon, and bring to a simmer.

Return the browned beef to the pot along with any accumulated juices, then add a dash each of cardamom and pepper.

Reduce heat to low and partially cover the pot, simmering for 30-35 minutes until the beef is tender.

Dice the red pepper into bite-sized pieces and stir into the curry, then simmer for an additional 5-8 minutes until the pepper is just tender-crisp.

Taste and adjust seasoning with additional curry powder, paprika, or spices as needed, then serve hot.