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Japanese Curry

Caroline Phelps
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Stewing beef

1

Apple

2 cloves

Garlic

1 tbsp

Ginger

1

Onion, large

1

Potato, large

2 tbsp

Tomato paste

2 tbsp

Soy sauce

1

granulated sugar

3 tbsp

All-purpose flour

4 tbsp

Curry powder

1 tsp

Garam masala

2 tbsp

Peanut oil

2 cups

Red wine

4 cups

Water

2

Large carrots (peeled and roughly chopped on the bias (rengiri style))