Cube 1 lb beef chuck and season with 1 tsp salt and 1/2 tsp black pepper. Brown in 2 tbsp vegetable oil, then set aside. Soften 1 large onion, then add 1 large carrot and 1 large potato. Return beef, add 4 cups water and 1 bay leaf. Pressure cook 15 minutes, then natural release for 10 minutes. Remove bay leaf, stir in 1 package Japanese curry roux, 2 tbsp Worcestershire sauce, and 1 tbsp ketchup. Simmer for 5 minutes to thicken. Serve over rice with pickles. Total time: 55m