Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery, ginger and garlic, cook, stirring, for 4 to 5 minutes.
Sprinkle in flour and curry powder, stir until vegetables are coated. Gradually pour in stock, stirring well. Return beef to the pan with any juices, and sauces, stirring until the mixture boils.
Cover casserole dish, place in oven and cook for 2 ½ hours, or until beef is tender, stirring occasionally, adding extra water if necessary. Add apple, stir to combine. Remove from oven. Season with salt and pepper. Set aside, covered, for 10 minutes.
Serve with rice and top with green onions and sesame seeds.