Ingredients

• 2 pounds chuck roast (cut into 1 inch cubes)
• 1 large onion (diced)
• 1 garlic cloves (minced)
• 2 medium russet potatoes (peeled and quartered)
• 2 carrots (peeled and cut into 2 inch pieces)
• 2 tabalespoons vegetable oil
• 6 cups beef stock or water
• salt & pepper, to taste
• 1 tablespoon ginger (finely grated)
• 1/4 cup flour
• 2 tablespoons japanese s&b curry powder
• 2 tablespoons garam masala (or 1 1/2 tablespoon all spice and 1/2 tablespoon cumin)
• 1/2 cup apple sauce (or 1 fuji apple grated)
• 1 tablespoon worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons bulldog tonkatsu sauce
• 1 tablespoon sugar (optional)

Directions

1. Season the beef cubes with salt and pepper on all sides.
2. Press saute on the instant pot and choose more/high heat setting.
3. Once the pot reaches temperature, add 2 tablespoons of vegetable oil then brown the beef cubes on all sides for a few minutes. Take out and set aside.
4. Add the diced onions, ginger, curry powder, garam masala, garlic, and flour then saute for a few minutes to cook the flour and spices. Add the beef back into the pot.
5. Pour in 6 cups of stock, worcestershire sauce, ketchup, grated apple, bulldog tonkatsu sauce and scrape the bottom of your pot well.
6. Close the instant pot lid, then switch the knob to sealing. Also press cancel on your instant pot to turn off saute mode.
7. Choose high pressure/manual and set for 20 minutes cooking time. Once the timer is up, wait 10 minutes before venting the steam.
8. Open your lid when it's safe and add the potatoes and carrots. Mix well and season with salt and pepper.
9. Continue to simmer until carrots and potatoes and render; the sauce is so desired thickness.