Description
A sweet Japanese beef curry your entire family will love!
Ingredients
Units
Scale
- 2 tablespoons peanut oil
- 1 pound stewing beef, chopped into bite size pieces
- 1 large onion peeled and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, peeled and minced
- 1 apple, peeled, finely chopped or grated
- 3 tablespoons all-purpose flour
- 2 large carrots (peeled and roughly chopped on the bias)
- 1 large potato (peeled and roughly chopped)
- 1 teaspoon garam masala
- 4 tablespoons curry powder
- 2 tablespoons tomato paste
- 2 cups red wine
- 1 1//2 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 4 cups water
Instructions
- In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
- Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
- Add garlic, ginger and apple and cook for 2 minutes.
- Add flour and stir for 1 minute.
- Add carrots, potatoes, garam masala and curry powder and stir well.
- Add the tomato paste, stir well and slowly add red wine and bring to a boil.
- Add the sugar, soy sauce and water, stir and bring to a boil again.
- Add the beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
- Take the lid off and cook for another 30 to 50 minutes, until the curry soup has reduced by a third.
- Season with salt and pepper and serve with rice.
Notes
This Japanese Curry Recipe will keep refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 506
- Sugar: 12.8g
- Sodium: 583.2mg
- Fat: 31.4g
- Saturated Fat: 14.7g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 7.6g
- Protein: 21.1g
- Cholesterol: 240.9mg
