Gluten-Free Japanese Curry Rice

Instructions

1. 1Cut the about 680 g of beef stew meat into about 2.5 cm cubes. Peel and cut the 2 medium potatoes into about 2.5 cm cubes, the 1 large carrot into about 2.5 cm pieces, and the 1 large onion into about 2.5 cm pieces. Peel and grate the 1/2 medium apple.
2. 2Heat the 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (200°C). Add the about 680 g of beef stew meat to the hot pot and brown it on all sides for 5-7 minutes, until a deep brown crust forms. Remove the browned about 680 g of beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion to the same pot and cook over medium-high heat, stirring occasionally, for 3-5 minutes until it becomes translucent and softens. Stir in the 2 medium potatoes and the 1 large carrot, cooking for another 5 minutes, stirring occasionally, until they are slightly tender-crisp.
4. 4Stir the 2 tablespoons of curry powder into the vegetables and cook for 1 minute, stirring constantly, until fragrant. Return the browned about 680 g of beef to the pot, then add the grated 1/2 medium apple, 2 tablespoons of gluten-free soy sauce (tamari), 1 tablespoon of ketchup, and 1 tablespoon of gluten-free Worcestershire sauce. Pour in the 4 cups of beef broth.
5. 5Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes. The curry is done when the beef is very tender and easily shredded, and the vegetables are easily pierced with a fork; the beef should reach an internal temperature of 72°C.
6. 6Serve the hot gluten-free Japanese curry directly over the 4 cups of rice.

Substitutions

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