Sunday, February 8, 2009

Japanese Beef Curry

2 TBS olive or canola oil
1 large onion, cut in half, then thinly sliced
1 clove garlic, minced

1.5 good grade beef, cut into 1/4 inch slices, then 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)

1 c. beef broth
1-8oz can tomato paste
1/4 tsp ginger
1/8 tsp star anise
1 bay leaf

1 TBS unbleached flour dissolved in 1/4 c. water

3/4 c. baby carrots, sliced
3 medium baking potatoes, peeled, cubed

3/4 c. petite green peas
3 TBS green curry paste

Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan)over medium heat. Add onions & saute until they just become translucent. Add garlic, saute for one minute. Add beef & brown lightly.

Pour in beef broth, tomato paste and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 30-45 minutes, stirring occasionally.

Stir in flour roux until well combined. Add carrots and potatoes. Simmer, covered, for an additional 1/2 hour, or until vegetables are tender.

Stir in peas & curry paste. Simmer for 10 minutes more.

Serve with hot rice.