Preheat your slow cooker to high.

Season the beef with salt and pepper.

Heat 1 ½ tablespoon of the oil in a large pan over a high heat.

Add the seasoned beef to the pan. Sear until lightly browned (about 6-8 minutes). You may need to do this in two batches.

Once seared, add the beef to the slow cooker, using a slotted spoon.

Add the remaining ½ tablespoon of oil to the pan and turn the heat down to medium.

Add in the onion and red pepper and cook for 4-5 minutes, until the onions have softened.

Add in the garlic, ginger, curry paste, and crumbled stock cube. Stir and cook for 1-2 minutes.

Add in the tinned tomatoes, tomato puree, sugar, and coconut milk.

Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.