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Click Here To Print Or Download Recipe This Beef Curry is a slightly thick and slightly spicy- sweet stew that's a popular dish in Japan. It is easy to prepare and it has an incredible flavor- it is even loved by kids! This version of the dish uses stew beef, sweet and white potatoes, carrots and apple, flavored with our Curry Blend and Garam Masala. The sweet and savory combination is so yummy - it's easy to see why it a Japanese favorite!

CURRY BLEND, Garam Masala, Bay Leaf


1 lb Stew Beef (fat trimmed), salted

1 Medium White Potato (e.g., Russett), peeled and cut into 1 inch chunks

1 Medium Sweet Potato peeled and cut into 1 inch chunks

1 Large Onion, chopped

1 Large Carrot, peeled and diagonally sliced

1 Medium Apple, peeled and minced

1 Tblspn Minced Fresh Ginger

1 Tblspn Minced Garlic

2 tsp Garam Masala

2 1/2 Tblspns Curry Blend

2 Bay Leaves

4 Tblspns All Purpose Flour

2 Tblspns Olive Oil

2 Tblspns Tomato Paste

1 Tblspn Ketchup

1 Tblspn Worcestershire Sauce

2 Tblspns Soy Sauce

1 cup Red Wine

4 cups Beef Stock

2 Tblspns Sugar

Salt/Pepper, to taste

Directions: In a large pot, brown the beef in 1 Tblspn of the oil. Remove the browned beef and set it aside. Without draining the pot, add the additional 1 Tblspn of oil and the onions to the pot. Over medium heat, saute the onions until they are lightly golden. Add the apples, ginger and garlic and saute the mixture for 2 minutes. Add the flour and stir to combine, then add the carrots, potatoes, Curry Blend, and Garam Masala. Add the tomato paste, ketchup, and wine and bring to a low boil. Add the soy sauce, Worcestershire sauce, sugar, Bay Leaves, and Beef stock. Stir and bring the mixture to a boil again. Add the browned beef, lower the heat until the mixture simmers. Cover the pot and cook for 30 minutes. Remove the lid from the pot and cook over low heat for another 30 minutes or until the mixture has slightly reduced. Remove the Bay Leaves, season to taste with salt and pepper, and serve immediately with rice.


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