Kare Raisu

CHEF JAMESON EWIGLEBEN

Social Misfits

Serves 4-6

Ingredients

• • 1/4 c vegetable oil
  • 2 lbs stew beef (chuck roast, english roast, eye of round) (diced into 1 inch cubes)
  • 1 1/2 lbs Yukon potatoes (peeled and diced into ¾ inch cubes)
  • 1 lb Spanish onions (diced into ½ inch cubes)
  • 3/4 lbs carrots (peeled and cut into ½ inch thick rondelles)
  • 1/2 lbs shitake (or button) mushrooms (quartered and with the stems removed)
  • 4 beef bullion cubes
  • 1/4 c curry powder
  • 1 tsp ground black pepper
  • 1 Tbsp granulated sugar
  • 2 Tbsp Kosher salt
  • 4 qt water
  • 1/2 lb unsalted butter, unsalted
  • 1/2 lb all purpose flour

Directions

1. Add the ¼ cup of vegetable oil to a large saucepan ( 6-8 qts)  and heat up over medium flame. Once the oil is ready add the cubed beef.
2. Use a large spoon or high temperature spatula to turn the beef until it is browned. Now add the mushrooms.
3. Once the beef and mushrooms have browned add the ¼ cup curry powder and black pepper. Continue to cook for approximately one minute. Add 2 qts of water and beef bullion, and turn down the heat to a low simmer. Simmer for 30-45 minutes and then add the onions and carrots and continue to simmer for another 30 minutes or until the beef begins to turn tender.
4. While the beef is simmering, melt the butter in a large saucepan. Over medium flame use a whisk to stir in the ½ lb of flour. Continue stirring until the flour and butter begin to turn a light tan and smell like buttered popcorn. This is roux and will be used to thicken the curry sauce. Let the roux cool while the beef simmers.
5. When the beef is tender add the roux. Using a spatula to stir, add the kosher salt, granulated sugar, and 2 quarts of  water. Now add the peeled and diced potato.
6. Heat the curry over medium heat until the potatoes are done and the sauce has thickened.
7. Serve with white rice.