Ingredients
100 g chicken broth, 500 g (about 1 lb) beef leg meat, and 50 g each of onion, carrot, and celery.
Seasonings
15 g curry powder, 3 g salt, 5 g each dry red wine and soy sauce, 25 g flour, 50 g oil, and to taste chili powder, MSG, bay leaves, minced garlic, and peppercorns.
Instructions
1. Cut the beef into cubes, sprinkle with salt, and deep-fry until golden brown. Transfer to a stew pot, add water, dry red wine, soy sauce, sliced onion, carrot slices, bay leaf, peppercorns, and salt. Simmer over low heat for 2 to 3 hours until the beef is tender and falls apart.
2. Heat oil in a skillet, add diced onion, celery pieces, bay leaf, and minced garlic, sauté briefly, then add flour and stir-fry until fragrant, add curry powder and stir until aromatic, add chili flakes to taste to make a curry paste, then remove from heat.
3. Bring the chicken broth to a boil in a skillet, then stir in the curry paste, salt, and MSG until well combined. Add the cooked beef, let it simmer briefly, then transfer to a serving plate and serve.