Ingredients

• 1 Onion, thinly sliced
• 3 Carrots, (cut into 1 inch pieces)
• 1 yukon gold potatoes (cut into 1 1/2 inch pieces)
• 8 Mushrooms, sliced
• 2 lb Chuck Roast, cut into 1 1/2 inch cubes
• To taste, Salt
• To taste, Black Pepper
• 2 Tablespoons All-purpose Flour
• 2 Tablespoons Olive Oil, divided
• 2 Tablespoons Butter, divided
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 Tablespoon Curry Powder
• 2 Tablespoon Tomato Paste (or Ketchup)
• 1 cup Red Wine
• 8 cups Beef Broth
• 2 Bay Leaves
• 1 box (200 to 240g) Japanese Curry Roux (or Homemade Roux)
• 2 Tablespoons Milk
• 1 Tablespoon Worcestershire Sauce
• 1/4 Apple, grated (optional)
• To serve Fukujinzuke (optional, pickled daikon, eggplant, cucumber, lotus root)

Instructions

1. Sprinkle beef chunks with salt and pepper, then coat with flour.
2. In a cast iron skillet, or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter on high heat. Sear the beef on all sides. Remove seared beef to a plate and set aside.
3. Reduce heat to medium and add 1 tablespoon olive oil, then add the onion and stir to coat the onion with oil. After 10 minutes add 1 teaspoon of salt and 1 tablespoon of butter continue sautéing the onion until soft and translucent.
4. Add garlic, ginger, curry powder, and tomato paste. Stir for 2 minutes.
5. Add the browned beef and wine. Allow the alcohol to evaporate.
6. Add the vegetables. Pour in the beef broth until it covers them. Cover with the lid and bring it to a boil.
7. When boiling, skim off the scum and fat from the soup.
8. Add bay leaves, cover with the lid slightly ajar, and simmer until vegetables are tender (about 20 minutes).
9. Occasionally skim the broth. Add the remaining beef stock if necessary.
10. Reduce heat to medium-low. Place curry roux in a bowl and ladle cooking liquid over it to dissolve completely before adding to the pot. If the curry is too thick, add water to dilute. Stir often.
11. Add milk, Worcestershire sauce, and grated apple for a hint of sweetness. Simmer uncovered on low heat, stirring occasionally, until the curry thickens.
12. Serve the curry with Japanese rice on the side, topped with fukujinzuke.

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