Slow Cooker Japanese Beef Curry

local_grocery_store Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 carrots, peeled and chopped into chunks
• 2 potatoes, peeled and chopped into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 2 cups beef broth
• 2 tbsp cornstarch
• 2 tbsp water

restaurant_menu Method

1. 1.Add the beef, carrots, potatoes, onion, garlic, ginger, curry powder, soy sauce, mirin, brown sugar, and beef broth to the slow cooker. Stir to combine.
2. 2.Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
3. 3.In a small bowl, whisk together the cornstarch and water. Add the mixture to the slow cooker and stir to combine. Cook for an additional 30 minutes, until the sauce has thickened.
4. 4.Serve the curry over rice and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add more vegetables to the curry, such as bell peppers, mushrooms, or green beans.
• chevron_rightIf you like your curry spicy, add some red pepper flakes or a chopped chili pepper.
• chevron_rightLeftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.