Ingredients:

  • Tbsp Neutral Oil (Vegetable or Canola)
  • lbs Stewing Beef (Chuck), trimmed and cubed
  • large Yellow Onion, roughly chopped
  • medium Carrots, peeled and cut into large chunks
  • large Russet Potatoes, peeled and quartered
  • cups Water or Low-Sodium Beef Broth
  • Box (238g) Japanese Curry Roux Blocks (Medium Hot)
  • /2 medium Apple, grated
  • Tbsp Ketchup or Tonkatsu Sauce (optional)
  • cups dry Short-Grain Japanese White Rice (e.g., Koshihikari)

Instructions:

  1. Rinse the rice thoroughly and begin cooking according to package or rice cooker instructions. Keep warm.
  2. Heat oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Remove the seared meat and set aside.
  3. Reduce heat to medium. Add onions to the pot and sauté until softened and translucent (about 5-7 minutes). Skim off any grey foam that rises to the top.
  4. Return the beef to the pot. Add carrots and potatoes. Pour in the water or broth, ensuring ingredients are mostly submerged. Bring to a boil, then immediately reduce heat to low, cover, and simmer gently for 20 minutes, or until the potatoes and carrots are almost tender when pierced with a fork.
  5. Stir in the grated apple and optional ketchup/Tonkatsu sauce. Simmer for another 5 minutes.
  6. Turn off the heat completely. Break the curry roux blocks into pieces and drop them into the hot liquid one by one, stirring constantly with a wooden spoon until completely dissolved and the sauce begins to thicken.
  7. Return the pot to very low heat. Cook gently, uncovered, for another 5-10 minutes, stirring often to prevent the thick curry from sticking to the bottom. The curry should be thick enough to coat the back of a spoon heavily.
  8. Serve immediately: Spoon a generous mound of hot steamed rice onto a deep plate and ladle the thick Japanese Curry on Rice alongside or partially over the rice.