Place flour into a bowl and season well with salt and pepper. Dredge the beef cubes in the flour and set aside. Reserve the flour.
Heat half the sunflower oil in a heavy bottomed saucepan, or oven proof casserole dish and brown half the beef on all sides. Remove the beef with a slotted spoon and keep warm as you fry the remaining beef in the remaining oil.
Gently fry the onion, ginger, garlic and chilli in the same pan (adding more oil if needed), add any leftover dredging flour and cook for one minute.
Pour over 1/3 of the hot beef stock to deglaze the pan and then add the remaining stock and bring to the boil.
Place the beef and onion/stock mixture into a lidded casserole dish and bake in the centre of the oven for two hours.
Add the potatoes, butternut squash and coconut milk and cook, covered, for a further half an hour.
Five minutes before the end of the cooking time add the beans. Season well to taste.
Remove from the oven, stir in the kale or spinach and spoon into soup bowls. Serve with warm crusty bread.
the stove top version
Omit the flour and oil. Place the rest of ingredients except for the potatoes, butternut squash, beans, coconut milk and kale into a 1.7L/3 pint heatproof casserole pot.
Increase the heat and bring the ingredients to the boil. Reduce the heat, cover and simmer for two hours, stirring occasionally.
Add the potatoes, butternut squash and coconut milk. Cover and cook for 30 minutes.
Five minutes before the end of the cooking time add the kidney beans. Season well to taste.