Japanese Beef Curry

A comforting, mildly spiced stew of tender beef, sweet onions, carrots, and potatoes simmered until rich and spoonable, perfect over steamed rice.

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Prep Time 15

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb beef, cut into cubes (stewing cuts like chuck or brisket) Chuck or any braising cut gives the best texture; sirloin will work but can be less forgiving.
2 pieces onions, sliced
2 pieces carrots, chopped
2 pieces potatoes, cubed
2 cups water Reduce slightly if using store-bought curry roux.
1 tablespoon curry powder You can use store-bought Japanese curry roux for a thicker, sweeter sauce.
1 tablespoon soy sauce Tamari is a gluten-free swap.
2 tablespoons vegetable oil
to taste salt
to taste pepper
as needed cooked rice for serving Serve over steamed Japanese short-grain rice.

Method

Preparation

Heat 2 tablespoons of vegetable oil in a large, heavy pot over medium heat.
Add sliced onions and sauté until soft and translucent, about 7–10 minutes, letting them brown lightly for added sweetness.
Increase heat slightly and add cubed beef; brown on all sides, working in batches if necessary.
Add chopped carrots and cubed potatoes and stir to combine.
Pour in 2 cups of water, then stir in 1 tablespoon of curry powder and 1 tablespoon of soy sauce. Bring to a boil.

Cooking

Reduce heat to low, cover partially, and simmer gently for 30-40 minutes until beef is tender and vegetables are cooked through.
Taste and season with salt and pepper, and if you prefer a thicker sauce, simmer uncovered for a few extra minutes or mash a few potato pieces into the sauce.
Serve hot over fluffy rice.

Notes

This curry tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.