Japanese Curry (Soy-Free)

Ingredients

• 2 lbs Beef Stew Meat
• 2 large Potatoes
• 2 large Carrots
• 2 large Onions
• 1 large Apples
• 6 cups Beef Broth
• 2 tbsp Avocado Oil
• 1/2 cup Rice Flour
• 4 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Garam Masala
• 1 tsp Paprika
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Coconut Aminos
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 6 cups Cooked Rice

Instructions

1. 1In a large pot or Dutch oven, heat avocado oil over medium-high heat. Brown the beef stew meat in batches, then set aside.
2. 2Add onions to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
3. 3Add potatoes, carrots, and apples to the pot. Cook for 5 minutes.
4. 4Return the beef to the pot. Add beef broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until the beef is tender.
5. 5In a separate saucepan, melt avocado oil over medium heat. Whisk in rice flour and cook, stirring constantly, until the roux is golden brown, about 5-7 minutes.
6. 6Stir in curry powder, turmeric, garam masala, and paprika. Cook for 1 minute more.
7. 7Gradually whisk the curry roux into the beef stew. Stir in coconut aminos, salt, and pepper.
8. 8Simmer for 10 minutes, or until the curry has thickened.
9. 9Serve hot over cooked rice.

Substitutions

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