Spray a large flameproof casserole dish with a tightly fitting lid with cooking spray and heat over a high heat. Add half the beef and stir-fry for about 5–6 minutes until browned. Transfer to a plate with a slotted spoon. Re-spray the casserole with cooking spray, stir-fry the rest of the beef in the same way and transfer to the plate.
Wipe the casserole clean with kitchen paper, spray again lightly with cooking spray and heat over a medium heat. Add the onions, ginger, garlic and spices and stir-fry for 1 minute, then add the sugar, soy sauce and tomato purée. Return the beef and any juices to the casserole, then stir in the stock to just about cover and bring to a gentle simmer.
Cover the casserole tightly, transfer to a preheated oven, 160°C (325°F), Gas Mark 3, and cook for 2 hours, or until the beef is meltingly tender.
Serve in warmed bowls with steamed rice.