Gluten-Free Japanese Curry Rice with Beef

Ingredients

• about 680 g Stew Beef
• 2 Potato
• 2 Carrot
• 1 Onion
• 2 tbsp Coconut Oil
• 3 tbsp Curry Powder
• 2 tbsp Arrowroot Starch
• 4 cups Beef Broth
• 1/2 Apple
• 2 tbsp Coconut Aminos
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 680 g of stew beef into 2.54 cm cubes. Peel and cut the 2 potatoes into 2.54 cm cubes. Peel and cut the 2 carrots into 2.54 cm cubes. Peel and cut the 1 onion into 2.54 cm pieces. Grate the 1/2 apple.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C.
3. 3Add the about 680 g of stew beef to the hot pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary.
4. 4Add the 1 onion pieces to the pot with the beef and cook, stirring, until softened and lightly browned, about 5 minutes. Add the 2 potato cubes and 2 carrot cubes and cook for another 3 minutes, stirring occasionally.
5. 5Stir in the 3 tbsp of curry powder and 2 tbsp of arrowroot starch. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Pour in the 4 cups of beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.
7. 7Add the grated 1/2 apple and 2 tbsp of coconut aminos to the pot. Stir to combine.
8. 8Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the beef is tender and the vegetables are cooked through. The beef should be easily pierced with a fork, and the vegetables should be soft.
9. 9Serve the hot curry immediately over the 4 cups of cooked rice.

Substitutions

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