Curry Beef Stew

1 pound boneless beef chuck, cut into 1-inch cubes

1 tablespoon cooking oil

1 medium russet potato, peeled, cut into 1-inch cubes

2 1/2 cups chicken broth

1/2 teaspoon Chinese five-spice powder

2 bay leaves

1 piece (2-inches) cinnamon stick

5 thin ginger slices

Zest from half a lemon

Zest from half an orange

1 tablespoon soy sauce

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon hoisin sauce

2 teaspoons curry powder

1 tablespoon sugar

3/4 cup coconut milk

1 medium carrot peeled, cut into bite-sized pieces

1 medium onion peeled, cut into 1-inch squares

1 cup cherry tomatoes, halved

Marinade:

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 teaspoon cornstarch

1. Combine marinade ingredients in a bowl. Add beef; stir to evenly coat. Let stand for 10 minutes.
2. Heat a Dutch oven over medium-high heat. Add oil, swirling to coat bottom. Add beef and cook, stirring, until browned, about 5 minutes. Add potato, broth, five-spice powder, bay leaves, cinnamon stick, ginger and lemon and orange zests. Reduce heat to medium-low, cover and simmer for 45 minutes.
3. Add soy sauce, rice wine, hoisin sauce, curry powder, sugar, coconut milk, carrot and onion. Cover and simmer until beef is tender, about another 45 minutes.
4. Add cherry tomatoes and simmer for 2 minutes. Serve hot.