Recipes
Japanese-Style Beef Curry Stew
6 servings
1 hour, 45 minutes total (Active 30 minutes)
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Ingredients
- 1 large yellow onion
- 1 large, sweet red apple
- 1 lb beef for stew
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons canola oil
- 2 tablespoons garlic blend paste
- 2 tablespoons ginger blend paste
- 2 tablespoons tomato paste
- 4 tablespoons curry powder
- 1 teaspoon garam masala (or pumpkin pie spice)
- 4 cups no-salt-added beef stock (or broth)
- 1 large russet potato
- 2 large carrots
- 1 ½ cups white rice
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sugar
- ½ cup sliced green onions (optional)
Steps
- Chop yellow onion coarsely (1 cup); grate apple. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3–4 minutes, turning occasionally, until browned on all sides. Remove beef and set aside.
- Add yellow onions to same pot; cook and stir 4–5 minutes until tender and lightly browned. Add garlic, ginger, and apples to pot; cook 2–3 minutes, stirring occasionally, until apple starts to break down. Stir in tomato paste; cook 1 minute, stirring often. Add curry, garam masala, stock, and beef; bring to a boil.
- Reduce heat to medium-low; simmer 45 minutes. Meanwhile, peel potato and carrots and cut into 1 inch cubes.
- Add carrots and potatoes to pot; cook 30 more minutes or until vegetables are tender and beef is 145°F.
- Prepare rice following package instructions during last 20 minutes of cook time. Stir soy sauce and sugar into stew; serve over rice, topped with green onions, if using.
Amount per ⅙ recipe serving: Calories 550, Total Fat 17g, Sat Fat 5g, Trans Fat 0g, Chol 70mg, Sodium 1020mg, Total Carb 67g, Fiber 6g, Sugars 13g, Protein 28g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 30%