Dice the beef into bite-sized pieces. Trim any excess fat. Season the beef with salt and pepper. [note 1]
2 lbs beef chuck roast
Dice the vegetables. Peel and dice the carrots. Quarter the yukon gold potatoes. The vegetables should be approximately the same size as the cubes of beef. Set them aside. [note 2]Peel and slice the onion. Set the vegetables aside until you are ready to add them to the pot.
Brown the beef. Add a few tablespoons of oil to the dutch oven. [note 2] Brown the beef in batches. Set the browned beef on a plate until you are ready to add it back to the stew.
2 to 4 tablespoon oil, 2 lbs beef chuck roast
Add the sliced onion to the pot and cook for about 5-8 minutes, until the onion is soft and transparent.
1 yellow onions
Add the diced carrots. Sauté the carrot for a few minutes and allow them to caramelize slightly.
2 lbs carrots
Add the browned beef and the potatoes back to the pot.
2 lbs beef chuck roast, 4 lbs yukon gold potatoes
Add 5 cups of water and the curry roux block.
5 cups water, 1 box Japanese curry roux
Bring the Japanese beef curry to a boil and then reduce the heat to a simmer.
Cover the pot and cook for about 20 minutes.
Once the curry roux has dissolved into the stew, allow the liquid to simmer uncovered. The sauce will thicken and reduce.
Add the frozen peas and cook them until they are thoroughly warmed.
1 pkg frozen peas
Serve with rice, if desired.
RECIPE TIPS
It's best to buy a chuck roast instead of stew meat. Stew meat is a lesser quality cut of beef.
I usually cover the carrots and the potatoes with water until I'm ready to use them. Keep them in separate bowls because you will add the carrots before the potatoes.