Ingredients
Scale
- 2 large onions
- 2 medium carrots
- 3 Yukon gold potatoes
- 2 cloves garlic
- 1 tbsp butter
- 5 cups water or stock
- 1 lb cubed beef (or alternative protein)
- 8 oz Japanese curry roux
- 1 tbsp ketchup
- 1 red apple (Fuji or Honeycrisp)
Instructions
- Chop the onions, carrots, and potatoes into large chunks. Mince the garlic and grate the apple.
- Soak potato chunks in warm water for 15 minutes to remove excess starch.
- Season cubed beef with salt and let sit for 10 minutes.
- Heat oil in a pot over medium heat; sear beef until browned (about 2-3 minutes) and remove from pot.
- Add butter and sauté onions until caramelized (about 8 minutes). Add garlic, then stir in carrots and potatoes for one minute.
- Return beef to pot; pour in water and add grated apple, honey, ketchup. Stir well.
- Cover and simmer on medium-low heat for about 15 minutes, skimming off any scum as needed.
- Check doneness of potatoes; when tender, add curry roux gradually while stirring until fully dissolved.
- Simmer uncovered for another 15 minutes until the sauce thickens.
- Serve hot over cooked rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg