Curry Beef Pot

It is very suitable to enjoy this cuisine in winter, since it has the functions of dispelling cold and keeping warm, invigorating spleen to promote digestion, tonifying liver and improving eyesight, clearing heat and removing toxicity, depressing qi and suppressing coughing, etc.



Beef: 500g   Carrot: 2 carrots  Potato: 2 potatoes  Onion: half an onion  Japanese golden curry: 3 pieces

Coconut milk: 150ml  Bay leaf: 2 pieces   Anise: 1   Wild pepper: several   Ginger: 1 piece



  1. Peel the potatoes (soak them in cold water to avoid them turning black). Clean the carrots and chop them up, slice the onion into pieces and chop the beef into big chunks.
  2. Blanch the beef simply and rinse it.
  3. Then put the beef into the pressure cooker, add in boiled water, bay leaf, anise, wild pepper and bruised ginger, then seal the lid and cook for 20 minutes.
  4. Pour a little oil into the fry pan, heat it up and then add in potatoes, carrots and onion. Stir and fry the ingredients till they turn slight brown. Then pour them out and set aside.
  5. Put the beef and fried vegetables into the stew pot, and pour the beef soup into the pot till it covers the ingredients. Then cook them on high heat, and add in three pieces of curry paste after it boils up.
  6. Stew it on middle to low heat for 20 minutes, then pour the coconut milk into the pot. Stir evenly for a while, then turn off the heat. You can taste it during cooking, and add in salt and sugar according to your personal taste.