Japanese Curry Recipe

We bought a couple of random packets of curry back from Tokyo to try cooking Japanese curry at home, and were pleasantly surprised to find out how easy it was. I feel kinda cheated all these years for spending all that money at restaurants eating karei rice, when it's so simple and cost-efficient to do it at home. This particular pack (House brand) that we bought from Tokyo was very flavourful. When we found it in Istean Scotts, we immediately stocked up on a few more packets. There are no instructions in English though, so there is a need to figure out how these things work. Chopped up carrots and potatoes - the Indonesian potatoes were great. Chuck is good for the recipe too - all you need is about 2 hours of stewing.
I fried one large chopped onion in a combination of butter and olive oil, before adding the beef, and then the carrots and potatoes.
After that, the mixture needs to stew for a couple of hours in some stock - I used chicken stock, which helped to add some flavour. The curry paste only goes in after the beef is tender, and not before - otherwise the likelihood of burning is much higher. It kinda looks like chocolate blocks.
This is what you get after throwing the curry paste (or rather, blocks) in - the paste has starch in it, so everything immediately thickens. More water can always be added.
We were cooking udon, so we got it ready in a separate pot.
Ugly, but really yummy.
Since I had a lot of curry, the next day I went to Isetan and bought pork katsus and rice from the supermarket cooked food counter, and instantly we had katsu curry rice. Cheap, fast and easy.