I am approximately eleven recipes behind on updating the site, so bear with me. This is one of two (new!) Japanese curry recipes I made for our annual holiday potluck. This beef one was thinner than some we’ve made before, but had a nice depth of flavor. From my “Japanese Soul Cooking” cookbook. I doubled this recipe with no issues.
1 lb. stew beef (or any cut of beef, but that’s what I used), cut into bite-size cubes
2 tsp. salt
1⁄2 tsp. pepper
6 Tbs. butter
1 lb. medium onions (about 3), peeled and coarsely chopped
8 oz. carrots (about 2 medium carrots), cut rangiri style (basically alternating cuts while rotating the vegetables)
1 Tbs. grated ginger (about 1⁄3 oz.)
1 tsp. grated garlic (about 2 cloves, peeled and grated)
1 large apple (about 8 oz.), peeled and grated
5 cups beef stock
3 Tbs. flour
2 Tbs. curry powder
2 Tbs. garam masala, an aromatic Indian spice mixture (or substitute with curry powder)
3⁄4 lb. potatoes, peeled and cut into bite-size pieces
Steamed rice, for serving
Season the beef with 1 tsp. of the salt and the pepper. Melt 2 Tbs. of the butter in a large pot over medium heat. Add the beef and cook, stirring frequently, for about 2 minutes, until the meat browns (to lock in the flavor). Add the onion, and cook, stirring constantly, for about 5 minutes, until the onion begins to turn translucent. Add the carrots, ginger, and garlic, and cook and stir for 2 more minutes. Add the apple, stock, and remaining 1 tsp. of the salt. Reduce the heat to low, cover, and simmer for 1 hour.
While the ingredients are simmering, prepare the roux. Melt the remaining 4 Tbs. butter in a small saucepan over low heat. Add the flour, stirring constantly for about 3 minutes. The flour will first bind to the butter, then the mixture will break apart, and look like large blonde crumbs. At this point, add the curry powder and garam masala and stir for 2 more minutes, until the roux releases a heady, toasted curry fragrance. Remove the saucepan from the heat and set aside.
Once the ingredients have simmered for 1 hour, add the potatoes. (Add 1/2 cup of water at this point if the curry seems too dry; it should have the consistency of gravy.) Scoop a ladleful of liquid from the pot and add it to the roux, mixing together to create a paste. Add the roux paste to the large pot and mix well. Simmer for 20 more minutes, or until the potatoes are tender. Mix frequently, scraping the curry from the bottom of the pot, being careful not to burn. When the curry is ready, serve with steamed white rice.