Ingredients
8
8 servings
- •1 tablespoon vegetable oil, or more as needed
- •1.75 pounds beef chuck, cut into 2-inch cubes
- •3 onions, quartered
- •1 tablespoon ketchup
- •1.5 teaspoons Worcestershire sauce
- •1 pinch cayenne pepper, or to taste
- •water to cover
- •4 carrots, cut into 2-inch pieces
- •1 cube chicken bouillon
- •3 medium potatoes, cut into 3-inch chunks
- •1.5 (3.5 ounce) containers Japanese curry roux, or more to taste
Instructions
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 360
- Carbohydrate: 40g
- Fat: 15g
- Fiber: 4g
- Protein: 16g
- Sugar: 7g
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