Start by prepping all your ingredients. Cut the beef into cubes, wash and chop the taro leaves, and dice the onion.
In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the beef cubes to the pot. Brown the beef on all sides for about 5-7 minutes.
Stir in the soy sauce and fish sauce, scraping up any flavorful bits from the bottom of the pot.
Pour in the beef broth and bring to a boil. Reduce the heat to low, and add the chopped taro leaves.
Cover the pot and let the stew simmer for about 30 minutes, or until the beef is tender and the taro leaves are cooked down.
Stir in the coconut cream and season with salt and pepper to taste. Allow it to heat through for an additional 5 minutes.
Ladle the stew into deep bowls, garnishing with fresh coriander and sliced chili if desired.
