Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then add the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the coconut milk and the beef stock to just cover the meat.
Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender for about 20 minutes. Serve in bowls garnished with the sliced almonds.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.