Navy-Style Curry from Scratch

A homemade roux of flour and curry powder fried in butter, with beef and chunky vegetables. Served with salad and milk in the Meiji-era navy style.

⏱ Cook time 50 min🍽 Serves 4

Ingredients

Season the beef with salt and pepper. Cut the potatoes and carrot into large chunks and the onions into wedges.
Heat oil in a pot and sear the beef, then add the onions and carrot and fry until the onions soften.
Add the water, bouillon and bay leaf; once boiling, skim and simmer over low heat for 20 minutes. Add the potatoes and simmer 10 minutes more.
Meanwhile, make the roux. Melt the butter over low heat, add the flour and fry for about 5 minutes without burning until golden. Turn off the heat and mix in the curry powder.
Add the pot's broth to the roux a ladle at a time to loosen it; once smooth, return it to the pot. Add the chutney and Worcestershire and simmer, stirring, for 5 minutes until thickened, then season with salt.
Serve over rice with salad and a glass of cold milk.