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In a medium bowl, combine beef, 1 teaspoon salt, ginger, and garlic. Rub seasonings into beef, then cover and refrigerate for at least 30 minutes or up to 4 hours.
In a large high-sided sauté pan or large Dutch oven, heat peanut oil over medium heat until shimmering. Add half of the onions, the bay leaves, and remaining ½ teaspoon salt. Cook until onions are softened and browned, about 8 minutes. Stir in curry powder and thyme and cook until fragrant, 1 to 2 minutes. Add beef, potatoes, and carrots. Cook, stirring occasionally, until beef begins to brown, about 10 minutes.
Add remaining onions, red bell pepper, half of green bell pepper, black pepper, turmeric, curry stock, and 1 cup (240 ml) water and stir. Reduce heat to low, cover, and cook until beef and vegetables are tender, 15 to 25 minutes.
In a small bowl, whisk together cornstarch and 1 cup (240 ml) water to form a smooth slurry. Whisk slurry into curry to incorporate, then cook until sauce bubbles and starts to thicken, stirring occasionally, about 5 minutes.
Add remaining green bell pepper and cook until they are tender-crisp, about 5 minutes. Season with salt and additional stock to taste, if needed. Discard bay leaves and serve with white rice, if desired.