Batch Japanese Beef Curry

Japanese · 80 min · Beef · gluten-free, dairy-free, high-protein

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Ingredients

• 800 g beef chuck
• 1 box japanese curry roux blocks
• 3 yellow onions
• 3 carrots
• 3 potatoes
• 3 cloves garlic
• 1 thumb fresh ginger
• 2 tbsp neutral oil
• 6 cups beef stock

Method

1. Cut beef into 3 cm cubes, season, and brown in batches in oil in a large pot; set aside.
2. Saute sliced onions 10 minutes until deeply softened, then add minced garlic and ginger for 1 minute.
3. Return beef, add stock, and simmer covered 40 minutes until the beef is tender.
4. Add chunked carrots and potatoes and simmer 15 minutes until fork-tender.
5. Turn off the heat, break in the curry roux, and stir until dissolved.
6. Simmer 5 more minutes to thicken, then cool and portion for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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