Slow-Cooker Japanese Beef Curry
with rice

Name: Slow-Cooker Japanese Beef Curry
Cook time: 455 min
Total time: 455 min
Yield: 4
Ingredients: 1 cup Rice, white or brown; 1/2 Onions, red, chopped; 2 Carrots, chopped; 1 Turnips, cubed; 4 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 2 tsp Chives, chopped; 1/2 Limes, wedges; 1 lb Beef, boneless chuck, shoulder or round roast, cubed; 1 Potatoes, russet, cubed; 3 cups Stock, low-sodium beef; 1 Tbsp Sugar, brown; 1 Tbsp Curry powder; 2 Tbsp Ketchup; 3 Tbsp Soy sauce, low-sodium; 2 tsp Garam masala; 1 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Red pepper flakes (opt); 1 Tbsp Cornstarch; 3 Tbsp Water

Active: 35 min Total: 7 hr 35 min

Original GF Paleo Vegetarian

The slow-cooker yields tender meat and vegetables and great aromas to fill your kitchen in this mild, comforting Japanese-style curry.

Ingredients

Metric

Servings:

Japanese Beef Curry:

Rice, white or brown - 1 cup
Onions, red - 1/2 , chopped
Carrots - 2 , chopped
Turnips - 1 , cubed
Garlic - 4 cloves , chopped
Ginger, fresh - 1 tsp , grated
Chives - 2 tsp , chopped
Limes - 1/2 , wedges
Beef, boneless chuck, shoulder or round roast - 1 lb , cubed
Potatoes, russet - 1 , cubed
Stock, low-sodium beef - 3 cups
Sugar, brown - 1 Tbsp
Curry powder - 1 Tbsp
Ketchup - 2 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Garam masala - 2 tsp
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Cornstarch - 1 Tbsp
Water - 3 Tbsp

Prep

Rice - Double if making Thursday's meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Carrots / Turnips / Garlic / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
Chives / Limes - Prep as directed. (Can be done up to 3 days ahead)
Beef - Chop beef into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Potatoes - Prep as directed.
Slow-cook curry - Combine beef, onions, carrots, turnips, garlic, ginger and potatoes in the bowl of a slow-cooker. In a mixing bowl, combine stock, sugar, curry powder, ketchup, soy sauce, garam masala, salt, black pepper and red pepper flakes and pour over the meat and vegetables. Cook curry on low 7 to 8 hours (3 to 4 hours on high). (Note: If you prefer not to use the slow-cooker, you can also brown the beef with some oil in a Dutch oven. Set beef aside and add vegetables to pan. Saute until vegetables begin to soften. Add beef and remaining ingredients - stock to red pepper flakes - to pot. Simmer until vegetables are tender and beef is cooked through, 20 to 25 minutes.)

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Make

When curry is nearly finished cooking, whisk cornstarch with water and add to curry. Stir to combine and cover slow-cooker. Turn slow-cooker to high and continue cooking for 10 minutes to let sauce thicken.
If rice was made ahead, reheat in the microwave (remember to reserve half if doubled).
Taste curry and season with some salt and pepper, if needed.
Divide rice between serving bowls and top with curry. Top bowls with chives and serve with lime wedges. Enjoy!

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