Japanese beef curry

This dish brings back the best memories I have from my trip to Nara, Japan where I had a delicious beef curry!  It is a dish my boyfriend and I love to eat regardless of the season. 
 This is also gluten & dairy free.

What you’ll need: 

• 1.5 lbs of beef stew chunks
• 1 large yellow onion
• 2 large carrots
• 4 white potatoes
• 4 cremini mushrooms
• 3 garlic cloves
• 1 head ginger
• 2 tbsp of tomato paste
• 2 tbsp of curry powder
• 1 tbsp of turmeric powder
• 1/4 cup red wine
• 1/4 cup olive oil
• 3/4 cup stock of your choice
• 1 tbsp of corn starch 
• 2 tbsp of gluten free flour
• Salt & Pepper
• Cilantro (optional)

- Chop your onion, carrots, mushrooms, and potatoes. I like to chop my carrots into diagonal pieces and my onions super thin and long. 

-Soak your potatoes in water for 30 mins to get rid of some starch.

-Cut your beef chunks into 1” pieces. Add to a separate bowl and marinate with salt, pepper, and gluten free flour (or regular).

-In a cast iron pan, add in olive oil on medium-high heat with your beef chunks. Let this cook for about 10 mins. It can be a little red inside as this will slow cook later. Set aside. 

-In a large pot, add in your olive oil. You may add a small piece of butter  as well if you can tolerate dairy! Add in your chopped onions and let this cook for 10-15 mins on medium heat. Season with salt and pepper.

-Add in your chopped garlic and grated ginger.

-Add in your tomato paste, curry powder, turmeric powder and red wine. Let this simmer for about 2 minuets. 

-Add in your cooked beef chunks. Stir for about 2 minuets. 

-Add in your vegetables.

- Add in your stock and mix in your corn starch with some water and close the lid. Let this slow cook for about 3 hours.

-Enjoy with some topped cilantro!