Japanese Beef Curry

2 tbsp vegetable oil

350 g stewing beef

1 large onion sliced

3 carrots cut into bite sized pieces

1 tsp garlic, grated

2 tbsp tomato puree/paste

4 cups (1 litre) beef broth

2 tbsp Worcestershire sauce

2 tsp soy sauce

2 bay leaves

1 tsp honey

1 ½ tsp salt

⅛ tsp black pepper

1 potato, peeled, cut into bite-sized pieces

3 tbsp butter

3 tbsp all purpose flour

3 tbsp curry powder

½ tsp garam masala

In a large saucepan, heat oil over medium heat and cook the beef until browned. Transfer to a plate and set aside.

In the same saucepan, cook onion, carrots, garlic, and ginger over medium heat for 5 minutes.

Stir in tomato puree and beef broth. Add cooked beef, Worcestershire sauce, soy sauce, bay leaves, honey, salt, pepper and bring to a boil, skimming off any scum that rises to the surface. Cover with lid and simmer for 15 minutes.

Add potatoes to the saucepan, cover with lid and cook for an additional 30 minutes.

In a frying pan, add butter, flour and stir continually over medium low heat for 2 minutes. Add curry powder and cook for 1 minute.

Stir in butter, flour and curry power mixture from the previous step to the beef broth mixture and cook for another 10 minutes. Stir sporadically.

Add garam masala to the saucepan, adjust with salt and pepper if needed and remove from heat. Carefully remove and discard bay leaves from the sauce.

Serve over white rice from your Yum Asia rice cooker and enjoy!

Top tip – serve with some nice pickled ginger.

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Japanese Beef Curry