Sanji's Curry
Sanji's Curry
Ingredients
- 1 1/2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 potatoes, medium, peeled and diced
- 4 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 2 tablespoons flour
- 4 cups beef broth
- 1 can diced tomatoes, 14.5 ounce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 apple, small, grated
- 1 tablespoon soy sauce
- as needed rice, for serving (optional)
Instructions
- 1
Season the beef stew meat with salt and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned beef until it is browned on all sides. Remove the seared beef from the pot and set it aside.
⏱️ 10 min
- 3
Add the diced onion, peeled and diced carrots, and peeled and diced potatoes to the same pot. Sauté these vegetables until they are softened.
⏱️ 7 min
- 4
Stir in the minced garlic cloves and grated ginger. Cook until fragrant.
⏱️ 1 min
- 5
Stir in the curry powder and flour. Cook, stirring constantly, to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pot. Add the diced tomatoes, Worcestershire sauce, and honey.
⏱️ 5 min
- 7
Return the seared beef to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Reduce the heat to low, cover the pot, and let it simmer until the beef is tender.
⏱️ 120 min
- 9
Stir in the grated apple and soy sauce. Cook for another 10-15 minutes to allow the flavors to meld and the curry to thicken further. Serve the hot curry with rice, if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sanji's Curry
- 1 1/2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 potatoes, medium, peeled and diced
- 4 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 2 tablespoons flour
- 4 cups beef broth
- 1 can diced tomatoes, 14.5 ounce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 apple, small, grated
- 1 tablespoon soy sauce
- as needed rice, for serving (optional)
Instructions
- 1
Season the beef stew meat with salt and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned beef until it is browned on all sides. Remove the seared beef from the pot and set it aside.
⏱️ 10 min - 3
Add the diced onion, peeled and diced carrots, and peeled and diced potatoes to the same pot. Sauté these vegetables until they are softened.
⏱️ 7 min - 4
Stir in the minced garlic cloves and grated ginger. Cook until fragrant.
⏱️ 1 min - 5
Stir in the curry powder and flour. Cook, stirring constantly, to create a roux.
⏱️ 2 min - 6
Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pot. Add the diced tomatoes, Worcestershire sauce, and honey.
⏱️ 5 min - 7
Return the seared beef to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 8
Reduce the heat to low, cover the pot, and let it simmer until the beef is tender.
⏱️ 120 min - 9
Stir in the grated apple and soy sauce. Cook for another 10-15 minutes to allow the flavors to meld and the curry to thicken further. Serve the hot curry with rice, if desired.
⏱️ 15 min