Japanese Beef Curry ビーフカレー

justonecookbook.com

DB Potts

2 onions (large; 1¼ lb, 567 g)

2 Tbsp unsalted butter (divided)

2 Tbsp neutral oil (divided)

1 russet potato ( 11 oz, 309 g)

1 carrot (large; 8 oz, 230 g)

6 cremini mushrooms ( 2.6 oz, 80 g)

½ tsp ginger (grated, with juice)

1 clove garlic (minced)

1¼ lb boneless beef chuck roast

¼ tsp Diamond Crystal kosher salt

¼ tsp freshly ground black pepper

1 Tbsp all-purpose flour (plain flour)

½ cup red wine

subheading: For the Curry Sauce:

½ Tbsp Japanese curry powder

1 Tbsp tomato paste (or ketchup)

4 cups beef stock/broth ( 1 QT; for lower sodium, use water only or half stock and half water)

⅛ apple (plus more for sweetness; I use Fuji apple; or substitute 1 Tbsp honey or mango chutney)

1 Tbsp Worcestershire sauce

2 Tbsp milk

1 bay leaf

1 package Japanese curry roux ( 7 to 8.4 oz, 200 to 240 g; or make my Japanese Curry Roux)

Directions at justonecookbook.com

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