Step 1

Preheat the oven to 350°F.Season the beef all over with the salt and pepper

Step 2

Heat the olive oil in a Dutch oven over medium heat

Step 3

Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side

Step 4

Transfer the meat to a plate.Set aside 1 cup of the coconut milk for later use

Step 5

To the Dutch oven, add the remaining cup coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and juice, onion, garlic, lemongrass, and ginger

Step 6

Whisk to combine

Step 7

Bring the mixture to a simmer, then return the meat to the pot along with any collected juices nestling it into the liquid

Step 8

Cover the pot and transfer it to the oven

Step 9

Cook for about 2 hours, or until the meat is very tender

Step 10

Using tongs or two forks, transfer the meat to a plate and shred it,discarding any large pieces of fat.To the Dutch oven, add the remaining 3 cups beef stock, the reserved 1 cup coconut milk, the sweet potato, and bell pepper

Step 11

Increase the heat to high and bring to a boil, and then reduce the heat to medium low and cook until the sweet potato is just tender, 20 minutes

Step 12

Return the shredded beef to the curry and stir to incorporate.Serve the curry as is or spooned over cooked rice

Step 13

Top with cilantro, Thai basil, and/or Thai chilies as desired.