Slow Cooker Japanese Beef Curry Cubes

Name: Slow Cooker Japanese Beef Curry Cubes
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 8 cubes
Ingredients: 450 g beef stew meat; 450 g potatoes, peeled; 200 g carrots, sliced; 150 g onion, diced; 1 clove garlic, minced; 5 g salt; 2 g ground black pepper; 500 ml beef broth; 500 ml water; 45 g golden curry roux cubes; 120 g frozen peas

A classic Japanese-style beef curry with carrots, potatoes, and peas in a rich curry gravy. Portion into cubes and reheat with rice for quick weeknight meals.

Prep15 MIN

Cook420 MIN

Yield8 CUBES

Ingredients

beef stew meat450 g

potatoes, peeled450 g

carrots, sliced200 g

onion, diced150 g

garlic, minced1 clove

salt5 g

ground black pepper2 g

beef broth500 ml

water500 ml

golden curry roux cubes45 g

frozen peas120 g

Freezer View

Batch Specs

Makes 8 × 1/2 cup cubes.

Freezer life: 3 months.

Reheat time: 4-6 mins.

Instructions

Place the potatoes in the bottom of the slow cooker. Add the carrots on top.

2. Heat 15 ml oil in a skillet over medium-high heat. Brown the beef on all sides in batches. Transfer to the slow cooker.

3. Add another 15 ml oil to the pan. Cook the onion and garlic for about 5 minutes until softened. Add the salt and pepper and cook for 2 more minutes.

4. Pour the beef broth into the skillet and scrape up any browned bits. Add this to the slow cooker along with the 500 ml water.

5. Cover and cook on LOW for 6 to 7 hours until the beef is tender.

6. Break the Golden Curry roux blocks into pieces and stir into the slow cooker.

7. Turn to HIGH and cook 15 to 20 minutes until the curry thickens.

8. Stir in the peas and cook 5 more minutes.

9. Cool completely before portioning into cubes.

10. Use ½-cup cubes (120 ml). Fill each cube leaving 5 to 8 mm headspace for expansion. Freeze overnight, then pop out and store in labelled freezer bags.

Reheating Guide (per cube)

Microwave4-5 MINS

Stovetop6-8 MINS

Oven15 MINS

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