Japanese Inspired Curry Beef Stew

This recipe is great for a weekday dinner, no fuss, minimal prep time, and so comforting! You can also add in or substitute with any vegetables you have on hand.

Ingredients

● 500g beef chuck, cut into small chunks

● 3 cups chicken stock

● 1 Japanese curry roux block

● 5 baby potatoes, halved

● 4 portobello mushrooms, chopped

● 5 baby carrots, chopped

● ½ apple, diced small

● 1 tsp salt (or adjust to taste)

● 1 tsp black pepper

● 1 tsp garlic powder

● 1 tsp paprika

● Cooked white jasmine rice, for serving

● Toasted sesame seeds, for garnish

Recipe

1. Add the beef chuck, chicken stock, salt, black pepper, garlic powder, and paprika to a crockpot.

2. Cover and cook on Low for 4 hours.

3. After 4 hours, stir in the Japanese curry roux, potatoes, mushrooms, carrots, and diced apple.

4. Cover and continue cooking on Low for another 4 hours, until the beef is tender and the vegetables are cooked through.

5. Spoon the curry over steamed white jasmine rice and finish with a sprinkle of toasted sesame seeds.