6 cups low-sodium or unsalted, all-natural chicken stock
¼ cup red miso
2 tablespoons yellow miso
2 tablespoons sugar
1 pound beef (any cut, such as stew meat or sirloin), cut into 1-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 medium Spanish onion, peeled and sliced
2 cloves garlic, peeled and coarsely chopped
1 medium carrot, peeled and cut into 1-inch pieces
6 ounces daikon, peeled and cut into 1-inch pieces
4 ounces burdock root, peeled and cut into 1-inch pieces
5 tablespoons mild or hot curry powder
2 tablespoons all-purpose flour
1 cup red wine
Steamed white rice, for serving
1. Make stock-miso mixture: Add stock, misos and sugar to a blender. Pulse until smooth, about 1 minute. Set aside.
2. Season beef with salt and ½ teaspoon pepper. Heat oil and butter in a large saucepan over high heat. Once butter is melted, add beef and cook, stirring constantly, until meat is browned on all sides, 1-2 minutes. Add onions and garlic and cook, stirring constantly, until onions are translucent, 2-4 minutes. Add carrots and daikon and cook, stirring constantly, 1 minute. Add burdock root and cook, stirring constantly, 30 seconds. Add 3 tablespoons curry powder and cook, stirring constantly, 30 seconds. Add flour and cook, stirring constantly, 30 seconds. Add wine and cook, stirring constantly, 30 seconds.
3. Add stock-miso mixture to pan, stirring to combine. Bring liquid to a boil, then reduce heat and let simmer until liquid reduces by about half, about 45 minutes. Add remaining curry powder and pepper, stir to combine and simmer until curry thickens from a soupy to a more stew-like consistency, 15 minutes more.
4. Serve curry with rice.
Total Time: 2 hours Serves: 4
Recipe found here: Miso Curry