Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup water
- 1 box Japanese curry roux (4.9 oz)
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion, carrots, and potatoes to the pot and stir to combine.
4. Pour in the beef broth and water, and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
6. Break the Japanese curry roux into pieces and add to the pot, stirring until completely melted and combined.
7. Simmer for an additional 10-15 minutes, or until the stew has thickened to your desired consistency.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, and low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Any type of vegetables can be added or substituted, such as bell peppers or green beans.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add a can of chickpeas or lentils for extra protein and fiber.
- Add a tablespoon of honey or brown sugar for a sweeter curry flavor.
- Add a tablespoon of soy sauce or miso paste for a more savory flavor.
Tips and tricks:
- Cut the beef into small, bite-sized pieces for faster cooking and easier eating.
- Use a wooden spoon or spatula to stir the stew, as metal utensils can scratch the pot.
- Allow the stew to cool slightly before serving, as it will thicken as it cools.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Always cook beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Japanese curry was introduced to Japan by the British in the late 1800s, and has since become a popular dish in Japanese cuisine.
Flavor profiles:
Savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese