Name: Miso Beef Curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 tablespoon vegetable oil; 3/4 pound stewing beef, sliced into bite size cubes; 2 cloves garlic, minced; 1 small onion, finely chopped; 3 tablespoons curry powder; 1 tablespoon granulated sugar; 1 tablespoon all-purpose flour; 1/2 cup red wine; 4 carrots, sliced into chunks; 2 stalks celery, finely chopped; 1 medium potato, peeled and sliced into chunks; 4 cups chicken stock; 2 tablespoons white miso paste; Salt and pepper, to taste

Description

This is a simple and delicious Japanese beef curry with a hint of miso flavor.

Ingredients

Units Scale

2 tablespoon vegetable oil
3/4 pound stewing beef, sliced into bite size cubes
2 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons curry powder
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1/2 cup red wine
4 carrots, sliced into chunks
2 stalks celery, finely chopped
1 medium potato, peeled and sliced into chunks
4 cups chicken stock
2 tablespoons white miso paste
Salt and pepper, to taste

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Instructions

In a large pot over medium high heat, add oil and beef cubes. Season with salt (about 1/2 tsp) and stir. Cook for 3 minutes, until beef is cooked through.
Add the garlic and onions and cooked for 3 minutes, until the onions are soft.
Add the curry powder and sugar and stir well.
Add the flour and stir well.
Add red wine and stir until sauce thickens.
Add all the vegetables and stir.
Add chicken stock while stirring and bring to boil.
Lower heat to a simmer and add miso paste. Stir until the paste has dissolved. Simmer uncovered for 50 minutes.
Serve with white rice.

Notes

Save the leftover beef curry in a container and refrigerate for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 427
Sugar: 14.9g
Sodium: 524mg
Fat: 13.8g
Saturated Fat: 7.7g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 42.4g
Fiber: 8.6g
Protein: 29.1g
Cholesterol: 58.1mg