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Japanese Beef Curry

Hearty One-Pot Japanese Beef Curry Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • Salt and black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 small apple, peeled and grated
  • 3 cups beef stock
  • 1 tbsp soy sauce
  • 3.5 oz (100 g) Japanese curry roux (half a standard box)
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and sliced into ½-inch rounds

Method
 

  1. Season the beef with salt and pepper. Heat oil in a heavy pot over medium-high, sear beef in batches until deeply browned on all sides, about 6-8 minutes. Transfer to a plate.
  2. Reduce heat to medium, add onion and cook 8-10 minutes until softened and pale gold. Stir in garlic and ginger, cook 1 minute, then add grated apple and cook another minute.
  3. Return beef and any juices to the pot. Add stock and soy sauce, scrape up browned bits, bring to a boil, then cover and simmer on low for 45 minutes until beef is nearly fork-tender.
  4. Add potatoes and carrots, cover, and simmer 15-20 minutes until vegetables are just tender but still hold their shape.
  5. Break the roux into pieces and stir into the simmering liquid. Cook 3-5 minutes, stirring continuously, until the sauce thickens. Taste and adjust seasoning, then serve over steamed rice.

Notes

Let the curry rest off the heat for about 10 minutes before serving—the flavors settle and the sauce thickens just enough to coat the rice without being runny. If making ahead, cool and refrigerate; the curry tastes even richer the next day.