Japanese Beef Curry

Ingredients

• 1 tbsp vegetable oil
• 1 1/2 lb beef chuck, cut into 1-inch cubes
• 2 onions, sliced
• 2 carrots, cut into chunks
• 2 Yukon Gold potatoes, cut into chunks
• 4 cups water
• 1 small apple, grated (optional)
• 1 box (about 3.5 oz, half a standard box) Japanese curry roux, such as Golden Curry
• cooked short-grain rice, to serve

Steps

1. Heat the oil in a large pot over medium-high heat. Brown the beef in batches, then add the onions and cook until soft, about 8 minutes.
2. Add the water and bring to a boil, skimming off any foam. Cover and simmer on low 30 minutes.
3. Add the carrots, potatoes and apple and simmer until tender, about 15 minutes.
4. Turn off the heat. Break the roux into pieces and stir until dissolved. Simmer on low, stirring, until thick, about 5 minutes.
5. Serve over rice.

TipFollow the water amount on your roux box; brands vary a little. Leftovers thicken overnight and taste even better.