• Chop beef into bite-sized pieces (~1 inch cubes), or start with chopped stew meat.
  
• Optional: Toss the beef chunks in flour until coated.
  
• Warm the oil or tallow over medium-high heat in a large pot. Once hot, add the beef and cook, tossing frequently, until seared on most sides, about 5 minutes. Remove the beef to a plate.
  
• Reduce the heat to medium, add more oil if needed, and add the diced onion. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.
  
• When the onions are ready, add the garlic and ginger and cook for about a minute until very fragrant. Then add the water and the cooked beef back to the pot. Raise the heat to bring to a simmer.
  
• Cover with a tight-fitting lid, reduce the heat to low, and let the mixture simmer for 2 to 3 hours. (The progress photo shows how it should look after simmering.)
  
• Add the root vegetables (carrots, potatoes, and/or lotus root), and simmer for another ~20 minutes until the potatoes and carrots are tender.
  
• Mix in the curry roux blocks. My preferred method for this recipe is dicing the block into small pieces, then mixing it into the curry using a small mesh strainer as pictured.
  
• To finish the curry, mix in the soy sauce and ketchup. If using peas, add them now and let them cook for ~2 mins until just tender.
• Serve immediately with white rice (such as jasmine or Japanese short-grain rice).
  

Tips for Freezing:

• I love to freeze this curry! When I do that, I skip the 20-minute simmer for the root vegetables. Instead, I will simmer them for ~20 minutes after defrosting. I typically omit peas and rather add them after defrosting if desired.

  To freeze, let the curry cool, then portion it into a freezer-safe container.

  To reheat, first thaw the curry. Then let it simmer for ~20 mins before serving.