Japanese Beef Curry

I saw a special on NHK about beef curry and thought I’d give it a shot. Turned out really good. Serve it with rice of course.

Ingredients

• 1 lbs. stew meat, cut into 1 inch cubes
• 2 tsp ginger, minced
• 2.5 c. water
• 1/4 c. tsuyu
• 1 large white onion, julienned
• 2 yukon gold potatoes, 1 inch chunks
• 2 large carrot, large dice
• 3-4 oz Japanese curry roux (like Golden Curry)
• 1 Tbsp honey

Directions

1. Heat a tablespoon of oil in a large pot over medium high heat.
2. Throw the cubed meat in. Stir occasionally until the beef starts to brown.
3. Add the water, tsuyu, and minced ginger. Once it starts to boil reduce the heat to a low simmer and cover, simmer for 45 minutes.
4. Add the potatoes, carrots and onions, simmer another 45 minutes.
5. Add the curry roux and honey. Gently stir until roux chunks are fully dissolved and incorporated.