Japanese Beef Curry

Ingredients:
Thinly sliced Chuck/Ribeye/Shabu-Shabu*.
*Freeze steaks then cut with serrated knife into very almost translucent thin strips.
Some Regular carrots (baby carrots are bullshit).
Some Tatos (Yukon gold or whatever the hell is at your market).
Some Onions (Yellow or white).
Some of that good shit Japanese brand blocks (S&B or House is good, no need to make your own curry).
A bit Water.
Some Red wine (optional).
Rice (optional).
Any other good vegetables that can be stewed (optional).
Garlic (not optional).
Step 1: Sear thawed, dry beef, (and when I mean dry I mean with a paper towel to make it nice and dry for better caramelisation) in a pot on high heat, stirring occasionally, not bery frequently but enough to have even browning and to not burn the beef. Remove.
Step 2: Cut the Onions and shizzle into chunks. Make garlic into paste with knife.
Step 3: Deglaze pot with water/ wine, don't use too much wine if using, just to deglaze. If you're using water just add everything. If you're using wine just add all the water as well. Measure accordingly to how much you think. You're the Chef. Add curry.Put your curry block in according to taste/the box. I recommend the box on how big a portion of water you've added.
Step 4: Step 4, cook until potatoes are melt in your mouth. There is no recipe, do it by feel.
Step 6: I missed step 5, add beef or any delicate easy to cook veggies like pearl onions or peas or whatever you want.
Step 7:Serve with rice, or don't. Garnish it with green onions and egg if you want.

bon appetit