TO PREPARE PASTE, COMBINE FIRST 6 INGREDIENTS IN A BLENDER; PROCESS UNTIL SMOOTH. SPOON INTO A BOWL.
TO PREPARE STEW, HEAT A DUTCH OVEN COATED WITH COOKING SPRAY OVER MEDIUM-HIGH HEAT. ADD BEEF; COOK 5 MINUTES, BROWNING ON ALL SIDES. REMOVE FROM PAN.
REDUCE HEAT TO LOW; ADD OIL TO PAN. ADD PASTE; COOK 2 MINUTES, STIRRING FREQUENTLY. ADD CURRY, CINNAMON, AND BAY LEAF; COOK 30 SECONDS, STIRRING CONSTANTLY. STIR IN BEEF, SOY SAUCE, AND BROTH. INCREASE HEAT TO MEDIUM-HIGH. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 1 HOUR.
ADD SWEET POTATO, CARROT, CELERY, AND MUSHROOMS. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 50 MINUTES OR UNTIL BEEF AND VEGETABLES ARE TENDER. REMOVE FROM HEAT; STIR IN COCONUT MILK. DISCARD CINNAMON STICK AND BAY LEAF. ENJOY! 🙂