Thai red curry beef

Beef chuck or round, cut into 1 ½-inch chunks	2 ½ pounds
Salt	1 teaspoon
Pepper, freshly ground	1 teaspoon
Canola oil	3 tablespoons
Onion, yellow, thinly sliced	1
Garlic	4 cloves
Thai red curry paste	¼ cup
Coconut milk, unsweetened	28 ounces
Thai fish sauce	2 tablespoons
Lime juice, freshly squeezed	2 tablespoons
Sugar, dark brown	2 tablespoons
Bamboo shoots, sliced, drained	16 ounces
Mint, chopped	3 tablespoons
Rice, cooked

1. Place the beef in a bowl, sprinkle with salt and pepper, and toss to coat.
2. In a large frying pan over medium-high heat, warm the oil.
3. Working in batches, if necessary, brown the beef on all sides, about 5 minutes.
4. Transfer beef to Dutch oven.
5. Add the onions and garlic to the pan, and sauté over medium-high heat for 1 minute.
6. Add the curry paste, and stir until it is fragrant and coats the onion and garlic, about 30 seconds.
7. Add the coconut milk, and deglaze the pan, stirring and scrapping up the browned bits on the bottom of the pan with a wooden spoon.
8. Stir in the fish sauce, lime juice, and sugar, and bring a boil.
9. Pour coconut milk mixture over the beef.
10. Partially cover, and cook over low heat until the beef is tender and the sauce is thick but still fluid, about 2 hours.
11. About 15 minutes before the beef is done, stir in the bamboo shoots.
12. Spoon over rice, and garnish with the mint.

Recipe from Williams-Sonoma Essentials of Slow Cooking.