Slow-Cooked Asian Beef With Sweet Potato

From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

•  olive oil flavored cooking spray
• 600  g  beef blade steak, fat trimmed, cut in 3cm cubes
• 1  onion, thinly sliced
• 3  garlic cloves, thinly sliced
• 2  teaspoons fresh ginger, grated
• 1  tablespoon red curry paste
• 400  g chopped tomatoes, no added salt
• 1  cup water
• 1  tablespoon fish sauce (optional) or 1  tablespoon soy sauce (optional)
• 750  g sweet potatoes (I prefer the orange one)
• 1  teaspoon brown sugar

Directions

1. Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
4. Serve with rice and vegetables.