Kari Daging Sapi Jepang

Bahan-bahan (8 porsi)

• 2 onions ((large; 1¼ lb, 567 g))
• 2 Tbsp unsalted butter ((divided))
• 2 Tbsp neutral oil ((divided))
• 1 russet potato ((11 oz, 309 g))
• 1 carrot ((large; 8 oz, 230 g))
• 6 cremini mushrooms ((2.6 oz, 80 g))
• ½ tsp ginger ((grated, with juice))
• 1 clove garlic ((minced))
• 1¼ lb boneless beef chuck roast
• ¼ tsp Diamond Crystal kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp all-purpose flour (plain flour)
• ½ cup red wine
• ½ Tbsp Japanese curry powder
• 1 Tbsp tomato paste ((or ketchup))
• 4 cups beef stock/broth
• ⅛ apple ((plus more for sweetness; I use Fuji apple; or substitute 1 Tbsp honey or mango chutney))
• 1 Tbsp Worcestershire sauce
• 2 Tbsp milk
• 1 bay leaf
• 1 package Japanese curry roux
• 8 servings cooked Japanese short-grain rice ((1–1½ cups, 180–270 g per serving))
• fukujinzuke (Japanese red pickled vegetables)
• rakkyo (Japanese pickled scallion) ((optional))