“I cheat a little when it comes to making stews and long-cooking curries. My nifty technique uses steaks (not stewing beef cuts which require low and slow cooking). I fry steaks medium-rare, until well-browned on the outside over high heat, then leave them to rest. Just before taking the curry off the heat, I slice (or chop) the steaks and return them to the curry to gently warm through and cook slightly further. The result is succulent. I use this technique in all my cookbooks. – Monya