Tender beef chunks simmered with potatoes and carrots in a thick savory roux.
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Heat vegetable oil in a large heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.
Add the sliced onions to the pot and sauté for 10-15 minutes until they become soft and translucent (caramelizing them slightly adds depth).
Stir in the garlic and ginger, cooking for 1 minute until fragrant, then add the carrots and potatoes.
Pour in the beef broth and bring the mixture to a boil; skim off any foam or fat that rises to the surface.
Reduce the heat to low, cover, and simmer for about 45-60 minutes or until the beef is tender and the vegetables are soft.
Break the curry roux blocks into small pieces and place them in a ladle; dip the ladle into the hot liquid and stir until the roux is fully dissolved before mixing into the pot.
Add the optional soy sauce and ketchup, then simmer uncovered for another 10 minutes until the sauce has thickened to a glossy consistency.
Serve hot over steamed Japanese short-grain rice.
