Japanese•comfort

Japanese Beef Curry

A sweet, savory, and comforting Japanese beef curry your entire family will love!

Ingredients

Quantities are shown as originally provided.

2 tablespoons peanut oil
1 pound stewing beef or chuck steak, chopped into bite size pieces
1 large onion peeled and finely chopped
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 red apple, peeled, finely chopped or grated (honeycrisp apples are the best for this recipe)
3 tablespoons all-purpose flour
2 large carrots, peeled and roughly chopped
1 large russet or yukon gold potato, peeled and roughly chopped
1 teaspoon garam masala
4 tablespoons S&B curry powder
2 tablespoons tomato paste
2 cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons regular Japanese soy sauce
4 cups water
Japanese rice, to serve with

1
In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer the beef to a plate and set aside.
2
Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
3
Add the garlic, ginger and apple and cook for about 2 minutes, until the garlic and apple become fragrant.
4
Add the flour and stir for 1 minute until it begins to clump.
5
Add the carrots, potatoes, garam masala and curry powder and stir, until the vegetables are coated with the spices.
6
Add the tomato paste, stir well and slowly add the red wine. It’s important to add it slowly so the flour doesn’t clump. Bring the mixture to a boil.
7
Stir in the sugar, soy sauce, and water, and bring to a boil.
8
Add the beef and lower heat to a simmer. Cover and cook for 30 minutes.
9
Take the lid off and cook for another 30 to 50 minutes, until the curry soup has reduced by a third. You can let it reduce by more if you like a stronger taste and thicker texture.
10
Season with salt and pepper and serve with a side of warm Japanese rice.