👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary. Remove beef and set aside.

2. 2

   Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in curry powder and turmeric powder, cooking for 1 minute until fragrant.

4. 4

   Return the browned beef to the pot. Add diced tomatoes, beef broth, and coconut milk. Season with salt and pepper. Bring to a simmer.

   💡 プロのコツ: Ensure beef is mostly submerged in liquid
5. 5

   Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is tender.

6. 6

   Add the cubed taro root to the pot. Stir to combine, cover, and continue to simmer for another 45-60 minutes, or until the taro is tender and the stew has thickened.

   💡 プロのコツ: Taro will absorb liquid, so add a little more broth or water if it becomes too thick
7. 7

   Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Serve hot with rice or bread