Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 2 medium yellow onions, sliced into wedges
  • 3 medium carrots, cut into large chunks
  • 3 large Yukon Gold potatoes, peeled and cubed (1.5-inch chunks)
  • 8 oz cremini mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups low-sodium beef broth
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 3.5 oz Japanese Curry Roux
  • 1 tsp honey

Instructions:

  1. Heat the avocado oil in a skillet over medium-high heat.
  2. Pat the beef cubes dry with paper towels and sear in batches until browned on all sides; transfer the beef to the slow cooker.
  3. Add the sliced onions, carrots, potatoes, and mushrooms to the slow cooker with the beef.
  4. Stir in the minced garlic, grated ginger, low-sodium beef broth, soy sauce, and tomato paste.
  5. Cover and cook on low for 6 hours until the beef and vegetables are tender.
  6. Break the Japanese curry roux into cubes and stir them into the slow cooker along with the honey.
  7. Continue cooking on low for an additional 45 minutes until the roux is fully dissolved and the sauce has thickened into a velvet consistency.