Ingredients (serves 4-6):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for "WHITE RICE"
- 2 Tbsp. vegetable oil
- 12 oz. stew beef
- 1 large onion, sliced
- 3 carrots, cut into bite-sized pieces
- 1 tsp. garlic, grated
- 1/2 tsp. ginger, grated
- 2 Tbsp. tomato paste
- 4 cups beef broth
- 2 Tbsp. Worcestershire sauce
- 2 tsp. soy sauce
- 2 bay leaves
- 1 tsp. honey
- 1-1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 Russet potato, peeled, cut into bite-sized pieces
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 3 Tbsp. curry powder
- 1/2 tsp. garam masala
Measure rice accurately using the
measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the "HARDER" (if available), or “WHITE RICE” setting.
In a large saucepan, heat oil over medium heat and cook the beef until browned. Transfer to a plate and set aside.
In the same saucepan, cook onion, carrots, garlic, and ginger over medium heat for 5 minutes.
Blend in tomato paste and beef broth. Add cooked beef, Worcestershire sauce, soy sauce, bay leaves, honey, salt, pepper and bring to a boil, skimming off any scum that rises to the surface. Cover with lid and simmer for 15 minutes.
Add potatoes to the saucepan, cover with lid and cook for an additional 30 minutes.
In a frying pan, add butter, flour and stir continually over medium low heat for 2 minutes. Add curry powder and cook for 1 minute.
Blend in mixture from step 7 to the beef broth mixture and cook for 10 minutes. Stir sporadically.
Add garam masala to the saucepan, adjust with salt and pepper (not included in the ingredients list) and remove from heat. Carefully remove and discard bay leaves from the sauce.
When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.
Serve the curry over rice.
Enjoy while hot!