Prepare the Beef

1. Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef stew meat in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, about 4-5 minutes per batch. Remove the beef and set it aside.
2. Sauté the Onions: In the same pot, add the chopped onion and sauté for 2-3 minutes, until soft and translucent.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.

Add the Spices and Liquids

1. Stir in the Spices: Add the curry powder, turmeric, cumin, cinnamon, and cloves (if using). Stir well to coat the onions, garlic, and ginger with the spices, cooking for about 1 minute until they become fragrant.
2. Add Coconut Milk: Pour in the coconut milk, scraping up any brown bits from the bottom of the pot with a wooden spoon.
3. Add Beef Broth: Pour in the beef broth and bring the mixture to a simmer.
4. Return the Beef: Add the browned beef back to the pot and stir everything together.

Simmer the Stew

1. Add Vegetables: Add the sliced carrots, diced potatoes, and chopped bell pepper to the pot. Stir to combine.
2. Season: Add salt to taste. You can adjust the seasoning later if needed.
3. Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally, making sure the stew doesn’t stick to the bottom.

Finish and Serve

1. Check for Tenderness: When the beef is fork-tender and the vegetables are cooked through, taste the stew and adjust the seasonings if needed.
2. Garnish: Serve the stew hot, garnished with fresh cilantro. Add lime wedges on the side for an extra burst of freshness and flavor.
3. Serve: This stew pairs wonderfully with steamed rice, naan bread, or a simple side salad.