Step 1

Heat the vegetable oil in a large saucepan, frying pan or wok over medium high heat. Add the garlic and ginger, stir fry until fragrant and slightly crispy for 20 seconds. Add the diced beef and fry for around 1 minute until browned and the edges are sealed. Remove from the pan and set aside to rest.

Step 2

Add the onions, carrots and potatoes into the same pan over medium high heat and fry for around 3-5 minutes to seal the edges. Tip: This step helps the seal in the flavour and help the veggies hold their shape in the curry.

Step 3

Return the cooked beef back into the pan then pour in red wine and beef stock powder. Cook off for a few minutes, then add the water and bring to the boil. Tip: Skim off any foam from the surface.

Step 4

Simmer for around 15-20 minutes or until vegetables are tender and meat is cooked through. Note: If you have the time, cover with a lid and cook for 30 minutes on medium heat to really soften the meat.

Step 5

Add the chunks of Japanese curry roux and stir through until it dissolves and thickens up the curry nicely. Pour in the Worcestershire sauce and give it another quick mix.

Step 6

Serve alongside sushi rice and enjoy!