Japanese Curry Rice

• 1.5 lbbeef chuck, cubed
• 3 tbspcurry roux
• 3 potatoes, cubed
• 2 carrots, chunked
• 2 cupscooked rice

Instructions

1. 1

   Brown the beef chuck in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook curry roux and potatoes in the same pot until softened and fragrant.

3. 3

   Return the beef chuck, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Japanese Curry Rice taste finished.