Large dice onion, carrots and potatoes. Mince garlic. Roughly chop scallions and slice ginger.
Cut beef into 2 inch pieces.
Bring a pot of water to a boil. Add beef and blanch for 5 minutes. Drain and discard the water.
Heat up 1 tsp oil in a large nonstick saucepan over medium-high heat. Add shallots, ginger and chu hou paste and stir-fry for 1 minute.
Add beef and shaoxing wine and stir-fry for 1 minute.
Add bay leaves, star anise, monkfruit erythritol sweetener, and enough tap water to cover all ingredients. Cover with a lid and let simmer on low heat for 45 minutes.
When the time is almost up, heat up 1 tsp oil in a nonstick skillet over medium-high heat. Add minced garlic, onion, curry paste and curry powder. Stir-fry for 1 minute. Transfer everything to the saucepan and continue simmering on low heat for 30 more minutes.
Add carrots, potatoes and coconut milk. Add more water if needed so all ingredients are mostly submerged, and let simmer for 20 minutes.
Season to taste with salt. Serve hot with steamed vegetables and cooked noodles of choice. Enjoy!