In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, add 1 pound of beef chuck chunks, searing them for about 4-5 minutes on each side until browned.

Reduce the heat to medium and add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of minced ginger to the pot. Sauté for about 3-4 minutes, stirring frequently.

Sprinkle in 3 tablespoons of curry powder, stirring well. Allow it to cook for another minute to release the robust flavors.

Pour in 3 cups of water, 2 tablespoons of soy sauce, 1 tablespoon of ketchup, and 1 tablespoon of Worcestershire sauce. Stir to combine and bring to a boil.

Once boiling, reduce heat to a gentle simmer and add 2 sliced carrots and 2 cubed potatoes. Cover and let simmer for about 60 minutes.

After simmering, check beef for tenderness and season with salt and pepper to taste. Serve hot with steamed rice.