Season meat with salt, pepper, & cumin

Pot at searing temperature, add just enough oil to coat the bottom. Fat from the chuck roast should render, which will add in more oil on its own.

Sear the meat. Once it has a nice sear/color, take the meat out and set it aside. Let the pot cool a little, then set heat to medium.

Add onions to the pot. Once halfway caramelized, add in okra, peppers, garlic, & Korean chili powder. Set heat on high and stir occasionally.

When they are roasted and fragrant, pour in the beef broth / water. Set heat on med-high to high.

Scrape the fond from the bottom of the pot with a wooden spoon.

Once boiling, add in curry cubes. Taste test seasoning. It should be slightly overseasoned. Potatoes and cream will help balance it out at the end.

Add in the meat. Cover the pot and let it simmer on low heat.

After 1.5 hours, add in potatoes and oregano. Re-cover to simmer for another 30 mins.

Taste test the soup, add in more salt/pepper/cumin as you want.

Cut off heat and stir in heavy cream. Serve with rice.