2lbsbeef chuck roast or stew meatcut into 1-inch cubes
2tbspvegetable oil
2largeyellow onionsdiced
3largecarrotspeeled and cut into 1-inch pieces
4mediumpotatoespeeled and cut into 1-inch cubes
4cupsbeef broth
1packageJapanese curry roux3.5 oz package, broken into pieces
2tbspsoy sauce
1tbspmirin or sugar
6cupscooked white ricefor serving
2green onionschoppedfor garnish
Instructions
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, about 3-4 minutes per side. Transfer browned beef to a plate and set aside.
In the same pot, add diced onions and cook for 5-6 minutes until softened and lightly golden. Add the browned beef back to the pot along with any accumulated juices.
Add carrots, potatoes, and beef broth to the pot. Bring to a boil, then reduce heat to medium-low and simmer covered for 30-35 minutes, until the beef is tender and vegetables are cooked through.
Remove the pot from heat. Break the curry roux into small pieces and add to the pot, stirring constantly until completely dissolved and the sauce thickens, about 2-3 minutes.
Stir in soy sauce and mirin (or sugar). Return to low heat and simmer for 5-10 minutes, stirring occasionally, until the curry reaches your desired thickness.
Taste and adjust seasoning as needed. Serve hot over steamed rice and garnish with chopped green onions.
Notes
Storage: Keeps in refrigerator for up to 4 days and freezes for up to 3 months. The curry actually tastes better the next day as flavors develop. Reheat gently and add liquid if needed to thin. Can be made in a slow cooker: brown beef first, then cook on low 6-8 hours, adding curry roux in the last 30 minutes.