Japanese-Style Beef Curry
Tender beef stew meat, potatoes, carrots and onions simmer in a thick savory Japanese-style curry sauce served with steamed rice.
🍽 6 servings
⏱ Prep: 20 min
🔥 Cook: 90 min
⏰ Total: 110 min
📊 Easy
Ingredients
- 2 lb Beef stew meat
- 1.5 tsp Kosher salt
- 0.5 tsp Black pepper
- 1 tbsp Neutral oil
- 2 large Yellow onions, sliced
- 2 Carrots, cut into large chunks
- 2 medium Yukon Gold potatoes, cut into chunks
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 4 cups Beef stock
- 0.5 Apple, finely grated
- 1 tbsp Worcestershire sauce
- 1 tsp Soy sauce
- 1 tbsp Ketchup
- 1 tbsp Honey
- 1 package Japanese curry roux blocks, 7-8 oz, preferred heat level
- Japanese short-grain rice, steamed, for serving
- Fukujinzuke, optional, for serving
- Scallions, optional, for serving
Instructions
- Season the beef stew meat with kosher salt and black pepper.
- Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef in batches. Remove and set aside.
- Add the sliced onions to the pot. Cook for 8-10 minutes until softened and beginning to caramelize.
- Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- Return the beef to the pot.
- Add the beef stock, grated apple, Worcestershire sauce, soy sauce, ketchup, and optional honey. Stir to combine.
- Simmer covered for 45 minutes — the beef gets a head start before vegetables are added.
- Add the carrot chunks and potato chunks to the pot.
- Simmer for 25-35 minutes until the beef and vegetables are tender.
- Reduce the heat to LOW.
- Break the Japanese curry roux blocks into pieces and stir in gradually until completely dissolved.
- Simmer gently for 5-10 minutes until the curry is thick and glossy. Add a small amount of water if it becomes excessively thick.
- Serve beside steamed short-grain rice, with optional fukujinzuke and scallions.
Chef's Notes
Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Allergen Note: Commercial Japanese curry roux commonly contains wheat and may contain milk or soy depending on the brand. Always check the package label for specific allergen information. Storage: Refrigerate promptly in airtight containers for up to 3 days. Store rice separately. Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water if the curry has thickened too much in the fridge.