Ingredients with Measurements:
- 1 pound beef chuck, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Add the curry powder, garam masala, cumin, coriander, turmeric, paprika, and salt to the pot and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and beef broth to the pot and stir to combine.
5. Return the beef to the pot and add the potatoes and carrots. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally.
6. Add the frozen peas to the pot and cook for an additional 10 minutes.
7. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir until the curry thickens.
8. Serve the curry over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning beef and sautéing vegetables, low heat for simmering the curry.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 33g
Protein: 28g
Sodium: 950mg
Sugar: 7g
Fiber: 7g
Substitutions for ingredients:
- Chicken or lamb can be substituted for beef.
- Fresh tomatoes can be used instead of canned.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
- Fresh green beans or sliced bell peppers can be used instead of peas.
Variations:
- Add coconut milk for a creamier curry.
- Use different types of curry powder for different flavor profiles.
- Add diced apples or raisins for a sweeter curry.
- Use vegetable broth instead of beef broth for a vegetarian version.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a potato masher to break down the potatoes slightly for a thicker curry.
- Adjust the spice level to your liking by adding more or less curry powder and other spices.
Storage instructions:
Refrigerate leftover curry in an airtight container for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped scallions, or sliced red onions.
Pairings:
Naan bread, roti, or pita bread.
Suggested side dishes:
Cucumber raita, mango chutney, or a simple green salad.
Troubleshooting advice:
- If the curry is too thin, add more cornstarch and water mixture to thicken it.
- If the curry is too thick, add more beef broth or water to thin it out.
- If the curry is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Japanese. Daigo-Style Beef Curry is a Japanese version of curry, which was introduced to Japan by the British in the late 1800s.
Flavor profiles:
Daigo-Style Beef Curry is a savory and slightly spicy dish with a hint of sweetness from the vegetables.
Serving suggestions:
Serve Daigo-Style Beef Curry over cooked rice with a side of naan bread and cucumber raita for a complete meal.
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Region: Japanese