Cook1 hr 30 mins
I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2002, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender.
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 tablespoons butter
- 1 lb cubed beef stew meat
- 1 large onion, quartered and thickly sliced
- 3 cups beef stock
- 2 -2 1⁄2 tablespoons curry powder (to taste)
- 2 bay leaves
- 3 medium potatoes, cubed
- 1 large carrot, diced
- 2 tablespoons white vinegar
- 2 teaspoons soy sauce (to taste)
- Mix together flour, salt and pepper. coat beef in flour mixture.
- In a large saucepan or pot, brown the beef cubes and onions in butter.
- Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
- Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
- Mix in soy sauce to taste. Serve over steamed rice.