Beef Curry Stew Japanese Style Recipes

BEEF CURRY STEW - JAPANESE STYLE

Steps:

• Chop yellow onion (1 cup); grate apple. Preheat large stockpot on medium-high 2-3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3-4 minutes, turning occasionally, or until browned on all sides. Remove beef and set aside.
• Add yellow onions to the same pot; cook and stir 4-5 minutes or until tender and lightly browned. Add garlic, ginger, and apples to pot; cook 2-3 minutes, stirring occasionally, or until apple starts to break down. Stir in tomato paste; cook 1 minute, stirring often. Add curry, garam masala, stock, and beef; bring to a boil.
• Reduce heat to medium-low; simmer 45 minutes. Meanwhile, peel and cut potato and carrots into 1-inch cubes.
• Add carrots and potatoes to beef mixture; cook 30 more minutes or until vegetables are tender and beef is at least 145°F.
• Prepare rice following package instructions (during the last 20 minutes cook time). Stir soy sauce and sugar into stew; serve over rice, topped with green onions, if desired.

JAPANESE BEEF CURRY

Steps:

• Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
• Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

JAPANESE-STYLE BEEF STEW

Steps:

• In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
• Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
• Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
• When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

CURRY BEEF STEW SERVED OVER STEAMED RICE

Steps:

• Mix together flour, salt and pepper. coat beef in flour mixture.
• In a large saucepan or pot, brown the beef cubes and onions in butter.
• Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
• Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
• Mix in soy sauce to taste. Serve over steamed rice.