Classic Beef Japanese Curry

Ingredients

• 1.5 pounds Beef chuck roast, cut into 1-inch cubes
• 2 pieces Large onions, thinly sliced
• 2 pieces Carrots, cut into bite-sized chunks
• 2 pieces Russet potatoes, peeled and cubed
• 3.5 ounces Japanese curry roux (store-bought blocks)
• 4 cups Beef broth or water
• 2 tablespoons Vegetable oil
• 1 teaspoon Grated ginger
• 2 cloves Minced garlic
• 1 tablespoon Soy sauce(optional)
• 1 tablespoon Ketchup(optional)

Instructions

1. 1

   Heat vegetable oil in a large heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.

2. 2

   Add the sliced onions to the pot and sauté for 10-15 minutes until they become soft and translucent (caramelizing them slightly adds depth).

3. 3

   Stir in the garlic and ginger, cooking for 1 minute until fragrant, then add the carrots and potatoes.

4. 4

   Pour in the beef broth and bring the mixture to a boil; skim off any foam or fat that rises to the surface.

5. 5

   Reduce the heat to low, cover, and simmer for about 45-60 minutes or until the beef is tender and the vegetables are soft.

6. 6

   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.

7. 7

   Add the optional soy sauce and ketchup, then simmer uncovered for another 10 minutes until the sauce has thickened to a glossy consistency.

8. 8

   Serve hot over steamed Japanese short-grain rice.