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Japanese Beef Curry

Japanese Beef Curry
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Prep Time: 25 min Serves: 4
Cooking Time: 4 min Yield: 4 bowls
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Bursting with onions, carrots and potatoes, Japanese beef curry is perfect for a crock pot and takes just 25 minutes to prep. Its core spices include ginger, garlic and red chili powder, which can help reduce blood cholesterol.



1. Warm a large pot or saucepan over high heat until water beads in it. Season cubed chuck with salt and pepper. Add 1 tsp vegetable oil to the pan. When it sizzles, add the chuck and cook each side until brown (about 2 minutes each side).
2. Lower the heat and cook onions until translucent. Add garlic, ginger, chile and curry powder. Stir 2 minutes and add beef broth.
3. Cook until chuck 2 hours, adding water anytime liquid reduces too much.
4. Add potatoes and simmer another 1-2 hours (until chuck is tender-to-falling-apart).
5. Add baby carrots to the curry.
6. Heat a separate sauce over medium heat. Add vegetable oil. When oil is hot enough that a sprinkling of flour will bubble, add flour and whisk until a paste forms.
7. Add paste to curry, stir well to combine and cook 20 minutes.
8. Serve by itself or with white rice.

PC: Arthur Bovino


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