In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
- Prep time 15 minutes
- Total time 8 hours & 30 minutes
- Portion size 10 servings
Ingredients
Method
In slow cooker, combine beef, broth, potatoes, onion, celery, carrot, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, star anise, bay leaves, garlic, ginger, salt, pepper and five-spice powder. Cover and cook on low until beef is tender, 8 to 9 hours.Whisk together flour, butter and 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in vinegar; discard bay leaves and star anise.
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 679 mg
- Sugars 8 g
- Protein 22 g
- Calories 256.0
- Total fat 9 g
- Cholesterol 55 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
%RDI
- Iron 25.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 20.0
- Vitamin C 12.0
