Japanese Curry
Description
This one-pot Japanese curry tastes better the longer it stews, as the sauce, with hints of Worcestershire and ketchup, seeps into the beef and vegetables.
Ingredients
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1 tablespoon vegetable oil, or more as needed
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1 3/4 pounds beef chuck, cut into 2-inch cubes
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3 onions, quartered
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1 tablespoon ketchup
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1 1/2 teaspoons Worcestershire sauce
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1 pinch cayenne pepper, or to taste
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water to cover
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4 carrots, cut into 2-inch pieces
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1 cube chicken bouillon
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3 medium potatoes, cut into 3-inch chunks
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1 1/2 (3 1/2 ounce) containers Japanese curry roux, or more to taste
Directions
1
Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.