Japanese Beef Curry ビーフカレー

justonecookbook.com

Alison Lau

3 onions (2 lb 13 oz, 1.3 kg)

3 carrots (8 oz, 230 g)

1 russet potato (9.5 oz, 270 g)

8 mushrooms (9.2 oz, 260 g)

2 lb lean beef stew meat (907 g)

salt (kosher or sea salt; use half if using table salt)

freshly ground black pepper

2 Tbsp all-purpose flour

2 Tbsp extra virgin olive oil (1 Tbsp for beef, 1 Tbsp for onion)

2 Tbsp unsalted butter (1 Tbsp for beef, 1 Tbsp for onion)

2 cloves garlic (minced)

1 knob ginger (1", 2.5 cm) (grated)

1 Tbsp curry powder

2 Tbsp tomato paste (or ketchup)

1 cup red wine

8 cups beef stock (2 QT or 1.9 L)

2 bay leaves

1 box Japanese curry roux (7 to 8.4 oz, 200 to 240g) (see Notes for homemade roux recipe)

2 Tbsp milk

1 Tbsp Worcestershire sauce

¼ apple (I used Fuji apple, optional)

Furkujinzuke (red pickled daikon) (to serve, optional)

Directions at justonecookbook.com

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