Begin by heating 2 tablespoons of olive oil in a large pan over medium-high heat. Add the beef chuck pieces in batches, ensuring to sear them for 4-5 minutes until nicely browned on all sides. Remove the beef and set aside.

Using the same pan, lower the heat to medium and add the finely diced brown onion, minced ginger, and garlic. Sauté for about 2-3 minutes, until the onions become translucent and fragrant.

Stir in ½ cup of yellow curry paste, mixing well for about a minute. Pour in 2½ cups of canned coconut milk, followed by 1 tablespoon of brown sugar and 2 tablespoons of fish sauce. Mix thoroughly before returning the browned beef.

Cover the pan and let it simmer on low heat for 2 hours. Check halfway through; if too thick, add a splash of water.

After 2 hours, remove the lid and increase the heat to medium. Simmer uncovered for an additional 15 minutes, stirring occasionally. Stir in the juice of one lime before serving.