No results to search

Japanese Beef Curry

Name: Japanese Beef Curry
Prep time: 10 min
Cook time: 170 min
Total time: 180 min
Yield: 8
Ingredients: 2 onions (large; 1¼ lb, 567 g); 2 Tbsp unsalted butter (divided); 2 Tbsp neutral oil (divided); 1 russet potato (11 oz, 309 g); 1 carrot (large; 8 oz, 230 g); 6 cremini mushrooms (2.6 oz, 80 g); ½ tsp ginger (grated, with juice); 1 clove garlic (minced); 1¼ lb boneless beef chuck roast; ¼ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; 1 Tbsp all-purpose flour (plain flour); ½ cup red wine; For the Curry Sauce:; ½ Tbsp Japanese curry powder; 1 Tbsp tomato paste (or ketchup); 4 cups beef stock/broth (1 QT; for lower sodium, usewater onlyorhalf stock and half water); ⅛ apple (plus more for sweetness; I use Fuji apple; or substitute 1 Tbsp honey or mango chutney); 1 Tbsp Worcestershire sauce; 2 Tbsp milk; 1 bay leaf; 1 package Japanese curry roux (7–8.4 oz, 200–240 g; or make my Japanese Curry Roux); For Serving:; 8 servings cooked Japanese short-grain rice (1–1½ cups, 180–270 g per serving); fukujinzuke (Japanese red pickled vegetables) (optional; make myHomemade Fukujinzuke); rakkyo (Japanese pickled scallion) (optional)

Prep Time

10m

Cook Time

2h 50m

Total Time

This Japanese beef curry recipe combines tender beef chuck roast, potatoes, carrots, and mushrooms with a flavorful curry sauce made with Japanese curry powder, tomato paste, and red wine. Serve over steamed rice and top with fukujinzuke and rakkyo for a delicious, comforting meal.

Beef

Curry

justonecookbook.com

Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

2 onions (large; 1¼ lb, 567 g)

2 Tbsp unsalted butter (divided)

2 Tbsp neutral oil (divided)

1 russet potato (11 oz, 309 g)

1 carrot (large; 8 oz, 230 g)

6 cremini mushrooms (2.6 oz, 80 g)

½ tsp ginger (grated, with juice)

1 clove garlic (minced)

1¼ lb boneless beef chuck roast

¼ tsp Diamond Crystal kosher salt

¼ tsp freshly ground black pepper

1 Tbsp all-purpose flour (plain flour)

½ Tbsp Japanese curry powder

1 Tbsp tomato paste (or ketchup)

4 cups beef stock/broth (1 QT; for lower sodium, usewater onlyorhalf stock and half water)

⅛ apple (plus more for sweetness; I use Fuji apple; or substitute 1 Tbsp honey or mango chutney)

1 Tbsp Worcestershire sauce

1 package Japanese curry roux (7–8.4 oz, 200–240 g; or make my Japanese Curry Roux)

8 servings cooked Japanese short-grain rice (1–1½ cups, 180–270 g per serving)

fukujinzuke (Japanese red pickled vegetables) (optional; make myHomemade Fukujinzuke)

rakkyo (Japanese pickled scallion) (optional)

Japanese Beef Curry

Ingredients

For The Curry Sauce

For Serving

Steps

Nutrition Facts

Japanese Beef Curry

Ingredients

For The Curry Sauce

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts