Preheat the oven to 325°F.

In a medium mixing bowl, use a fork to combine the flour, salt, and pepper. Add beef and toss to coat evenly.

Place your dutch oven (or other heavy bottomed oven safe dish) over medium high heat and add in about a tablespoon of the oil. Add the beef and brown on the first side, about 3 minutes, then flip the pieces to brown to other side. You may need to do this in two batches depending on the size of your dutch oven.

Add the curry powder, brown sugar, garlic, and ginger over the beef and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tomatoes with their juices and the beef broth and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan.

Stir in the onions, carrots, celery, soy sauce, and, fish sauce. Cover the pot, and place on a rimmed baking sheet in the oven. Bake, covered, for 2 hours, stirring at the one hour mark. Stir in the potatoes, re-cover the pot, and bake for another 1 hour and 30 minutes, or until the beef and vegetables are all tender.

Serve alone or over rice.