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Japanese Beef Curry

SCD Japanese Beef Curry

Course Main Dishes
Prep Time 1 hour 5 minutes
Cook Time 6 hours
Total Time 7 hours 5 minutes
Servings 8 to 10
Author Megan Wells

Ingredients

Tonkatsu Sauce

  • cup ⅓ honey
  • cup ¼ lemon juice
  • 2 tablespoons fish sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons garlic powder
  • teaspoon ¾ ground ginger

SCD Japanese Beef Curry

  • 2.5-3 lb boneless beef chuck
  • 1 teaspoon salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 yellow onions halved lengthwise and thinly sliced
  • 3 cloves garlic crushed or minced
  • 1 tablespoon ginger grated
  • cup ¼ almond flour
  • 2 tablespoons curry powder
  • 1 tablespoon garem masala
  • teaspoon ½ cayenne pepper
  • 1 teaspoon sea salt
  • 2 tablespoons tomato paste
  • 2 tablespoons homemade Tonkatsu sauce
  • 1 tablespoon honey
  • 4 cups beef stock/broth
  • inch ½ an acorn squash peeled and cut into 1 cubes
  • 3 carrots sliced
  • 1 large apple diced
  • 1 cup frozen peas

Instructions

Tonkatsu Sauce

  1. First, make your homemade Tonkatsu sauce. Combine all the sauce ingredients in a small saucepan and bring to a boil, stirring continuously. Once it has come to a boil, reduce heat to low-medium and simmer for 15 to 20 minutes, stirring occasionally. Simmer until it is a thick sauce, similar to oyster sauce. Pour into a container and set aside.

SCD Japanese Beef Curry

  1. Place the cubed beef into a bowl. Add 1 teaspoon each of salt (preferably sea salt) and pepper. Toss to coat. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Once the olive oil is warm add the beef. Brown each side for 3 to 4 minutes. Take beef out of the pot once browned and put on a plate, leaving behind the juices/fat.
  2. Add 1 tablespoon of butter. Heat on medium-high heat and add the onions, garlic, and ginger and cook (stirring occasionally) for 7 minutes. The onions should be soft and creamy and beginning to darken in color.
  3. Add the almond flour and stir for 2 minutes. It will begin to smell like it is burning and will be really thick and semi-dry looking.
  4. Add the curry powder, garam masala, cayenne pepper, tomato paste, Tonkatsu sauce, honey, and 1 teaspoon sea salt. Mix well.
  5. Slowly pour 1 cup of the beef broth in and deglaze the bottom of the pot, stirring continuously. Add the remaining 3 cups of beef broth and bring the curry to a boil. Turn off heat and transfer to the slow cooker.
  6. Cook on low for 3 hours with the lid on. Add the acorn squash, carrots, and apple and cook on low for 3 more hours. Turn off the slow cooker and add the peas, stirring them in. Serve with cauliflower or regular rice.

Recipe Notes

When making a roux and soups, it is a lot easier if you have all your ingredients prepped and ready to go into the pot before you start. Ingredients are added very fast so have the flour measured and by your side, the sauces in one small bowl ready to add (tomato paste, honey, and Tonkatsu sauce), the spices in another (curry powder, garam masala, cayenne pepper, and salt), and the beef broth measured out.

For the last hour of cooking I like to take the lid off in order to thicken up the curry some.