When shopping, I like to take a quick peek at the end of the meat case where they sometimes have marked-down cuts that are past their prime. I usually stay away from the smaller, thinner pieces, as they tend to go bad faster, but once in a while I’ll find a big roast, like the one that inspired this delicious red beef curry; and as the old saying goes, the only thing better than a 3-pound chuck roast, is a half-priced, 3-pound chuck roast.
1 can (10-oz) diced tomatoes with green chilies (or any diced tomato product)
2 bay leaves
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Source recipe: https://foodwishes.blogspot.com/