When I worked at Sixth Engine I was introduced to Golden Curry brand Japanese curry. It comes in differing heat scales but has a nice earthy rich flavor with lots of umami or mouthfeel. We would braise short-ribs with it, then reduce the braising jus, fortified with vegetables and the curry packs, into the sauce for it. Since then it has been a staple in my repertoire of ways to braise meats. Generally I like to use fattier cuts so that they absorb the flavor and carry it well.
For this particular stew, I served it with a simple rice that I flavored with togarashi and a little rice wine vinegar. The vegetables I chose to use in this were a blend of carrots, onions, peas, and some parsnips (mainly for some added texture as well as a touch of sweetness). As always you can change the components up a bit to macth your tastes, but this combination works well.
Normally when I make soups and use vegetables I will blanch them off to keep texture and crispness, but for a stew like this, I wanted the flavors blended together, so I put the carrots and parsnips in earlier, to finish the soup I added the peas and parsley so both can retain their colors. Enjoy
Ingredients
Marinade
Top Round (or similar), cubed 2 1/2 lbs
Curry Powder, madras or other mild 2 tsp
Salt and Pepper 1 T each
Garlic Powder 1 T
Mushroom Powder 1 T
Dehydrated Mushrooms 3 ea
(Grind the mushrooms into a powder and mix with remaining dry spices. Rub the cubed meat and refrigerate for 24 hours, saving the spice mixture to season the soup more if needed)
Carrots, peeled and diced 5 ea medium
Onion, diced 2 ea large
Beef Stock 2 qt
Water 1 qt
Flour 4 oz
Butter 4 oz
Golden Curry 3.2 oz
Oil 1 T
Peas, frozen 2 oz per portion
Garnish
Parsley leaves, and togarashi
Method of Procedure
Heat your soup pan and brown your cubed beef in small batches on high heat using your oil, making sure to not overcrowd the pan as you sear.
Once seared add your carrots, onions, and parsnips and saute briefly. Add a splash of water to deglaze the fond of the beef.
Continue to stir with a wooden spoon to make sure you remove all of the fond from the pan.
Add your butter and melt, then flour and cook on medium heat while stirring to make a light brown roux (if you take it a bit longer it is fine)
Once the roux is cooked into the meat and vegetables add your beef stock and water, then bring to a quick boil and reduce.
Add your golden curry, and simmer for about 2-3 hours. The longer you simmer, the more tender and flavorful the beef will be.
Season to taste with salt, pepper, and your mushroom spice blend.
To finish heat portions with the frozen peas until softened and heated all the way through.
To serve, put rice on a plate or in a bowl and ladle soup onto plate or bowl. Garnish with parsley and togarashi and enjoy.
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