Japanese Curry Beef Stew 日式咖喱牛肉 终极配方

I'm sharing the recipe for my most favorite curry beef, made using some Japanese seasoning, the secret seasoning adds the perfect finishing touch!

Ingredients:
850g Roast Beef Chuck
375g Big Onion
400g Potato
345g Carrot

Seasoning:
½ Cup (120g) Sake Wine
5 cups Water (1200 ml)
2 cubes (10g) Curry Paste
2 tbsp (30g) Tonkatsu Sauce
1 tbsp (15g) Soy Sauce
1 tbsp (15g) Honey
3 tsp (15g) Curry Powder
2 small (150g) Apple Puree
½ cup (~150g) Heavy whipping Cream

The entire process is as follows, although it's quite simple, but details is crucial, and I emphasize each one in the video! Please watch till the end before you start!
• Heat the oil in a pan, add a small amount of onion, and sauté over low heat until fragrant.
• Add the beef and sear over medium heat until browned.
• Pour in the sake wine, soy sauce, add water, and simmer for an hour.
• Add diced potatoes and carrots, and simmer for 20 minutes.
• Add the seasoning: curry paste, Tonkatsu sauce, honey, cream, apple puree. Cook over high heat for 5 minutes until thickened, remembering to stir to prevent burning.
Be sure to serve with rice; noodles don't taste as good as rice. Alternatively, Indian naan bread is also a good option.


分享我最最最最喜欢的咖喱牛肉的做法，每次都超级受欢迎， 采用了一些日式调味料烹制而成， 带着特有的香味和口感，秘密调味料加入更是画龙点睛！

食材:
850g 牛板腱/肩胛肉；375g（ 1 个）洋葱；400g （3 个）土豆；345g （7~8 根）胡萝卜
*调味料
½ Cup（120g）日式清酒； 5 cu（1200 ml ）水；2 cubes （10g）咖喱调料块 ；2 tbsp （30g）日式牛排酱；1 tbsp（15g）生抽；1 tbsp （15）g蜂蜜；3 tsp （15g）咖哩粉
2 small（150g）纯苹果泥；½ cup （~150g淡奶油）

整个步骤如下，虽然很简单， 但是真的做起来， 一些细节还是很关键的， 一一都在视频里面强调啦！
1. 热锅冷油， 加入洋葱少许， 小火爆香
2. 加入牛肉， 中火煎出焦化层
3. 加入清酒， 生抽， 加水， 炖一个小时
4. 加入土豆胡萝卜块， 炖20分钟
5. 加入调味料， 咖喱快， Tonku 酱， 蜂蜜， 奶油， 苹果泥， 大火收汁5 分钟， 记得搅拌防止糊底。
6. 一定要配上大米饭， 面条没有米饭好吃。 或者印度的囊也是可以的。