カレー（牛すじ肉と生姜のカレー）｜くまの限界食堂さんのレシピ書き起こし

Peel the onion and cut it into 1cm pieces perpendicular to the grain.
Cut into 1cm pieces following the curves of the onion, then chop into large chunks.
Peel the carrots and chop them into the same size pieces as the onions.
Place the chopped onion and carrots in the same bowl.
Peel and chop the garlic into small pieces and place in a separate container, then add the grated ginger with the skin still on.
Cut the beef tendon into bite-sized pieces.

Add salad oil to a frying pan, heat it, then add the beef tendon and fry.
Add salt and pepper and when browned, flip over and brown all over.
Transfer the beef tendons to a pot and fry the ginger and garlic in the oil remaining in the pan.
When the aroma comes out, add the onion and carrot and stir fry.
Once the onions are translucent, transfer them to the pot with the beef tendons.
Add red wine to the frying pan in which the ingredients were fried and heat while scraping off any burnt bits on the pan with a spatula.
Bring to a boil, cook for 2 minutes, then remove from heat and add to the pot.

鍋に水を加えローリエを加えたら、火にかけ沸騰させる。
色の濃いアクが浮いてきたら取り除き、蓋をして弱火で2時間煮込む。
トマト缶を加えたら軽く混ぜ、再度1時間煮込む。

全体を軽く混ぜたら火を止めてカレールーを加え、蓋をして2～3分置く。
全体を混ぜ、再度火にかけとろみがついたらお皿に盛り付けて完成。