Curried Beef Stew with Potatoes, Shallots, and Malt Vinegar

This is one curry that will appeal to even the most finicky eater, the one who does not like “spicy” food, the one who turns up his/her nose at Indian food, the one who fails to taste even a small forkful of anything “foreign.” Why? Because the ingredient mix appeals to their meat-and-potato, Sunday-beef-stew senses. The spicing is delicate yet complex-tasting, the malt vinegar providing an unusual depth that’s mellowed by the creamy coconut milk. Serve it with a hunk of freshly baked crust