Japanese Curry with Beef, Apple and Veggies

Ingredients

• 1.5 lb Beef Stew Meat (cut into 1‑inch cubes, pat dry, sprinkle with salt)
• 3 medium Yukon Gold Potatoes (peeled, cut into bite‑size chunks, soak 15 min in water)
• 2 large Carrots (peeled, cut diagonally into bite‑size pieces)
• 1 large Onion (sliced into ½‑inch wide rounds)
• 3 cloves Garlic (finely minced)
• 1 medium Apple (peeled and finely grated)
• 8 oz Japanese Curry Roux (Golden Curry) (full 8‑oz box, break into blocks)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Ketchup
• 1 tbsp Honey
• 2 tbsp Vegetable Oil
• 2 tbsp Unsalted Butter
• 5 cups Water or Beef Stock (just covers vegetables; stock adds richer flavor)
• to taste Salt
• to taste Black Pepper (optional)

Instructions

1. Prep Potatoes, Carrots, Onion, Garlic, and Apple

   Peel the potatoes and cut into bite‑size chunks, then soak in a bowl of water for 15 minutes to remove excess starch. Peel and cut carrots diagonally, slice the onion into ½‑inch rounds, mince the garlic, and grate the apple using a fine grater.

   Time: PT10M

2. Season Beef

   Pat the beef cubes dry with paper towels and sprinkle lightly with salt.

   Time: PT2M

3. Sear Beef

   Heat the large pot over medium heat, add vegetable oil, and sear the beef cubes for about 2 minutes until the sides are browned but not fully cooked.

   Time: PT2M

   Temperature: medium heat

4. Caramelize Onions

   Remove the beef and set aside. Add butter to the same pot, let melt, then add the onion slices. Cook, stirring occasionally, for about 8 minutes until the onions become translucent and lightly browned.

   Time: PT8M

   Temperature: medium heat

5. Add Garlic

   Add the minced garlic and sauté for 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium heat

6. Add Carrots and Potatoes

   Stir in the carrot and potato chunks and cook for 1 minute to coat them with the aromatics.

   Time: PT1M

   Temperature: medium heat

7. Combine Beef and Liquids

   Return the seared beef to the pot. Pour in 5 cups of water (or stock) just covering the vegetables. Add the grated apple, ketchup, Worcestershire sauce, and honey. Stir to combine.

   Time: PT2M

   Temperature: medium heat

8. Simmer Curry Base

   Bring the mixture to a gentle boil, skim off any foam, then cover with a lid and simmer on medium heat for 20 minutes, stirring occasionally. Test a potato with a chopstick; it should pierce easily.

   Time: PT20M

   Temperature: medium heat

9. Dissolve Curry Roux

   Turn off the heat. Break the curry roux blocks into smaller pieces and dissolve each piece in a ladleful of hot broth, stirring with chopsticks or a whisk until smooth. Return the dissolved roux to the pot.

   Time: PT5M

10. Thicken and Finish

    Place the pot back on medium‑low heat and simmer for 15 minutes, stirring frequently, until the sauce thickens to a velvety consistency. Adjust thickness with a splash of water if needed.

    Time: PT15M

    Temperature: medium‑low heat

11. Serve

    Serve the hot curry over steamed rice. Enjoy immediately or store leftovers for later meals.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g