Begin by cutting the boneless beef chuck into bite-sized cubes, then season with salt and pepper. In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Brown the beef in batches for about 4-5 minutes per side until golden brown.

Once all the beef is browned, transfer it to your slow cooker. Add the chopped onions, sweet potatoes, and carrots.

In a medium bowl, combine the creamy coconut milk, curry powder, ground ginger, ground coriander, garlic powder, sugar, and fish sauce. Whisk these ingredients together until smooth.

Pour the prepared sauce over the beef and vegetables in the slow cooker, ensuring everything is evenly coated. Give the mixture a gentle stir.

Set your slow cooker to low for 8-10 hours or high for 5-6 hours, allowing the stew to simmer until the beef is tender.

As you approach the end of the cooking time, taste the stew and adjust the seasoning with more salt, pepper, or even a pinch of cayenne if you prefer extra heat.