Japanese-Style Beef Curry Rice
Settings and Cook Times: LOW for 6-7 hours, then HIGH for about 30 minutes; flour, peas, and curry powder added during last 30 minutes.
3 medium baking potatoes, peeled and cut into 1-inch chunks
3-4 medium carrots, cut into ½ inch think rounds or half-moons
¼ cup vegetable oil
1 pound beef stew meat, such as boneless chuck, trimmed of fat, cut into 1-inch cubes, and blotted dry
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups beef broth
2 cups water
3 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup frozen peas (optional), thawed
Hot short- or medium-grain cooked white rice for serving
1. Put the potatoes in the slow cooker. Layer the carrots on top.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.
-Add the beef and brown on all sides. You may have to do this in batches. Transfer the meat to the cooker.
-Heat another tablespoon of the oil in the skillet, add the onion and garlic, and cook, stirring a few times, until softened, about 5 minutes.
-Add the salt and pepper and cook 2-3 minutes more. Transfer to the cooker.
-Pour the broth into the skillet, bring to a boil, and scrape up any browned bits stuck to the pan. -Pour into the cooker and add the water.
-Cover and cook on LOW until the meat is tender and the vegetables cooked through, 6-7 hours.
3. In a small skillet or saucepan, heat the remaining 2 tablespoons of oil over medium-high heat. -Add the flour and cook, stirring, until it begins to brown, about 5 minutes.
-Add the curry powder and stir about 1 minute more. Remove from the heat.
-Turn the cooker to HIGH. Scoop out ½ cup of the liquid from the cooker, add it to the flour mixture, and stir until no lumps remain.
-A little bit at a time, stir the flour mixture into the stew, working carefully so as not to break up the potatoes and carrots.
-Stir in the frozen peas if using.
-Cover the slow cooker and continue to cook on HIGH until the sauce is thickened and the peas are hot, 20-30 minutes.
-Put the rice in bowls and serve the curry on top.
Note: In the past I have added more curry and salt to this recipe. I use Jasmine Rice.