Japanese Curry Rice (Gluten-Free)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g of beef stew meat into about 2.5 cm cubes. Peel and cut the 2 medium potatoes into about 2.5 cm chunks. Peel and cut the 1 large carrot into 1.27 cm thick rounds. Peel and chop the 1 large onion into roughly 1.27 cm pieces.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat (about 190.6°C or 190°C). Add the about 450 g of beef stew meat and brown it on all sides, which should take about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary.
3. 3Add the chopped 1 large onion to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 2 medium potatoes and 1 large carrot to the pot and cook for another 3 minutes, stirring gently.
4. 4Pour the 4 cups of water into the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the beef and vegetables are tender. This will take about 30-40 minutes. You can test the tenderness by piercing a piece of beef or a potato chunk with a fork; it should slide in easily.
5. 5Turn off the heat under the pot. Open the package of 1 package gluten-free Japanese curry roux and break the roux into small pieces. Add the pieces of curry roux to the hot liquid in the pot. Stir continuously until all the roux pieces have completely dissolved into the liquid. This may take a few minutes.
6. 6Turn the heat back on to low. Simmer the curry for an additional 5-10 minutes, stirring occasionally. The curry is ready when it has thickened to your desired consistency and coats the back of a spoon. The aroma will be rich and fragrant.
7. 7Serve the thickened Japanese curry immediately over the 4 cups of cooked rice. Ensure the rice is hot and fluffy.

Substitutions

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