Steps

1. Slice the onions into 5mm thick pieces and cut the carrots into irregular chunks.
   🕒 00:38
2. Heat 1.5 tbsp of vegetable oil in a pot over high heat and sauté the chopped onions and carrots for about 3 minutes.
   🕒 00:47
3. Reduce the heat to low and slowly sauté the onions for about 30 minutes until they become soft and sweet. (This is the key!) Sauté slowly without burning to maximize their sweetness.
   🕒 01:23
4. Heat another frying pan over high heat until it lightly smokes.
   🕒 01:56
5. Lightly sprinkle salt on the beef, thinly sliced 600g.
   🕒 02:23
6. Add the beef to the hot frying pan in 3 batches and sear one side until it develops a nice brown crust. (This is the key!) Avoid moving the meat too much until it sears. Searing both sides will release too much juice, so only sear one side.
   🕒 02:32
7. Transfer the seared beef to the pot with the sautéed vegetables.
   🕒 03:28
8. Discard excess oil from the frying pan, add 70cc of water, and scrape up any browned bits from the bottom with a spatula. Add this to the pot with the vegetables and meat.
   🕒 03:54
9. Add 1 liter of water to the pot and bring to a boil over high heat.
   🕒 04:21
10. Once boiling, skim off any scum that floats to the surface.
    🕒 04:29
11. Add the S&B Fond de Veau Dinner Curry 1 box to the pot from the beginning and stir until completely dissolved. (This is the key!) Unlike typical recipes, adding the roux from the start allows it to blend and develop depth of flavor.
    🕒 04:36
12. Reduce the heat to low, remove the lid, and simmer for 3 hours. (This is the key!) Stir occasionally from the bottom of the pot, being careful not to scorch it.
    🕒 05:17
13. After simmering for 3 hours, taste and adjust the flavor by adding a small amount of water if it's too thick or concentrated.
    🕒 06:00
14. Serve in bowls to complete the dish.
    🕒 06:13