Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 medium yellow onions, coarsely chopped
  • 3 large carrots, peeled and cut into chunks
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1 tbsp ginger, freshly grated
  • 3 cups low sodium beef broth
  • 120g Japanese curry roux
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp cooking oil

Instructions:

  1. Heat oil in a skillet over medium-high heat. Brown the beef cubes in batches until a deep brown crust forms on all sides, then transfer the meat to the slow cooker.
  2. In the same skillet, sauté the onions for 3-5 minutes until translucent, then stir in the garlic and ginger for 30 seconds until fragrant. Pour this mixture over the beef.
  3. Add the carrots and potatoes to the slow cooker and pour in the beef broth, ensuring vegetables are mostly submerged.
  4. Cover with the lid and cook on Low for 8 hours or High for 4 hours until the beef yields easily to a fork.
  5. Turn the slow cooker to 'Off' or 'Warm.' Whisk a small ladle of the hot liquid into the curry roux cubes in a separate bowl until a smooth paste forms.
  6. Stir the roux paste, ketchup, soy sauce, and honey into the slow cooker.
  7. Let the curry sit on 'Warm' for another 15-20 minutes until the sauce transforms into a glossy, thick gravy.