Japanese Beef Curry

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 medium potatoes
• 2 medium carrots
• 1 medium onion
• 4 blocks Japanese curry roux blocks
• 3 cups beef or chicken broth
• 2 tablespoons olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the potatoes in half lengthwise, then cut each half in half again crosswise to make roughly 1-inch chunks, like chunky potato dice.

2. 2

   Cut each carrot in half lengthwise along its length, then cut each half crosswise into 1-inch pieces, so they are roughly carrot-sized chunks.

3. 3

   Cut the onion in half from root to tip, then peel away the papery skin and discard it, leaving the root end intact to hold the onion together.

4. 4

   Cut the onion half into chunks by slicing it crosswise into 1-inch-wide pieces, which will naturally fall apart into rough pieces as you cut.

5. 5

   Heat the olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the beef cubes to the hot oil and cook without stirring for 2 minutes, until the bottoms turn dark brown like caramelized crust.

7. 7

   Stir the beef pieces with a wooden spoon, scraping the brown stuck-on bits from the bottom, and cook for 2 more minutes until all sides look browned.

8. 8

   Add the onion chunks to the pot and stir constantly for 90 seconds until the onion pieces soften and the whole pot smells fragrant.

9. 9

   Pour in all 3 cups of broth, stirring with a wooden spoon to loosen any brown bits stuck to the bottom of the pot.

10. 10

    Add the potato chunks and carrot chunks to the pot, stirring once to combine everything, and bring to a gentle boil over medium-high heat.

11. 11

    Reduce the heat to medium-low and simmer uncovered for 18 minutes, stirring once every 6 minutes, until the potatoes are tender when pierced with a fork.

12. 12

    Turn off the heat and let the pot cool for 2 minutes so the roux blocks dissolve smoothly without lumps.

13. 13

    Break each curry roux block into quarters with your hands directly over the pot, dropping the pieces into the warm broth.

14. 14

    Stir the broth constantly with a wooden spoon for 2 minutes, breaking up the roux pieces until the sauce is smooth and thick like gravy.

15. 15

    Turn the heat back to medium and simmer without stirring for 3 minutes until the curry thickens noticeably and the vegetables are completely tender.

16. 16

    Taste the curry and sprinkle in salt and pepper as needed, stirring once, then serve into bowls.

Tools you’ll need

• large pot with lid (5-quart or larger)
• cutting board
• chef's knife
• wooden spoon
• serving spoons
• bowls

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