Japanese Beef Curry Recipe – Easy & Delicious

Beef
japanese beef curry in a bowl served with steamed white rice

This delicious Japanese beef curry The recipe is an umami-rich beef stew with carrots and potatoes simmered in a mild yet flavorful Japanese curry sauce.

Let me introduce you to this easy to make comfort food recipe that you want to add to your cooking repertoire. This flavorful and comforting stew recipe is easy to make and tastes even better the next day.

Japanese beef curry with carrots and potatoesJapanese beef curry with carrots and potatoes

Japanese curry is very different from Indian curry. Its flavor is more subtle and has a deep, velvety, slightly sweet and savory flavor. The heat will vary depending on the curry roux you purchase.

Beef curry is one of Japan's most popular dishes. It is so popular that it is considered a national dish.

WHAT YOU WILL NEED

Let's talk about ingredients. Japanese beef curry is a beef stew that uses many of the same ingredients you know in traditional American beef stew. The most significant difference is the Japanese curry roux, an essential ingredient of this Japanese recipe.

Ingredients needed for Japanese beef curryIngredients needed for Japanese beef curry

WHAT IS JAPANESE CURRY ROUX?

Curry roux is golden curry powder mixed with oil and flour and then set into bricks. You can find curry roux at any Asian grocery store and in the Asian section of your local grocery store.

Some popular brands of curry roux to look for are:

Homemade Curry Roux Recipe

You can also make homemade curry roux with Japanese curry powder, butter, and flour. I have been using a recipe that also includes garam marsala and cayenne pepper for many years.

This recipe is adapted from Just One Cookbook Curry Roux Recipe. I've already used this homemade roux recipe to make a batch of curry roux. I don't usually store it in blocks because I use the curry sauce mix right away when I make the beef curry.

I reduced the quantities slightly so they would work with a batch of curried beef stew.

  • 5 tablespoons of normal flour
  • 5 tablespoons unsalted butter
  • 3 tablespoons S&B oriental curry powder
  • 3 teaspoons of Garam Masala
  • ¼ to ½ teaspoon cayenne pepper

Melt the butter and then incorporate the flour and spices. It will be a thick paste. You can add this mixture just as you would blocks of curry roux.

NOTE: there is no salt in this Japanese curry roux recipe. Packaged curry bricks contain a lot of salt, so remember to adjust your seasonings accordingly.

a pot of Japanese curry beef stewa pot of Japanese curry beef stew

Other ingredients you will need

  • Beef. Preferably roast beef or sirloin steak.
  • Potatoes. The Yukon gold potatoes will remain firmer in this stew.
  • Carrots
  • Onion
  • Mushrooms (optional)
  • Green peas (optional)

WHICH CUT OF BEEF IS USED FOR JAPANESE BEEF CURRY?

I think beef Chuck Roast or Check Steak is the best cut for any beef stew. I usually avoid pre-cut beef stew. If you buy a beef roast, you will get a better cut of beef and it will only take a few minutes to break it down and cut it.

VEGETABLES

Different curry recipes call for different vegetables. The agreed upon essential vegetables are potatoes, carrots and yellow onion.

Other vegetables that can be added to beef curry are mushrooms and peas.

HOW TO MAKE JAPANESE BEEF CURRY

  1. Cut the meat into cubes. Remove excess fat. Season the meat with salt and pepper.
  2. Cut the vegetables into cubes. Peel and dice the carrots. Quarter the Yukon gold potatoes. The vegetables should be about the same size as the beef cubes. Set them aside.
  3. Peel and slice the onion. Set the vegetables aside until you are ready to add them to the pot.
  4. Brown the beef pieces. Add a few tablespoons of oil to the Dutch oven over medium-high heat. Brown the meat in batches. Place the browned meat on a plate until you are ready to add it back to the stew.
  5. Add the sliced ​​onion to the pot and cook for about 5-8 minutes, until the onion is soft and transparent.
  6. Add the diced carrots. Brown the carrots for a few minutes and let them caramelize slightly.
  7. Add the browned meat and the potatoes in the pot.
  8. Add the roux to the curry blocks and 5 cups of water.
  9. Bring the liquid to a boil and reduce the heat to a simmer.
  10. Cover the pot and cook for about 20 minutes until the meat is tender.
  11. Reduce the sauce. Remove the lid and let the curry cook over medium-low heat. The sauce will thicken and reduce.
  12. Serve with steamed white rice, if desired. I like to use Japanese short grain rice.

How to Serve Japanese Beef Curry

You can always eat a bowl of this delicious Japanese curry on its own. However, steamed short grain rice and Japanese beef curry are a classic combination. It is comfort food after all.

Curried beef stew with steamed riceCurried beef stew with steamed rice

More stew recipes to try

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Japanese beef curry in a bowl served with steamed white riceJapanese beef curry in a bowl served with steamed white rice

Japanese beef curry recipe

Prevents the screen from going dark

This delicious Japanese beef curry recipe is an umami-rich beef stew with carrots and potatoes simmered in a mild yet flavorful Japanese curry sauce.

Preparation time 20 minutes

Time to cook 1 Now

Total time 1 Now 20 minutes

Course Main dish, stew

Kitchen Japanese

Portions 8

Calories 543 kcal

  • Cut the meat into cubes. Remove excess fat. Season the meat with salt and pepper. [note 1]

    2 lb. roast beef

  • Cut the vegetables into cubes. Peel and dice the carrots. Quarter the Yukon gold potatoes. The vegetables should be about the same size as the beef cubes. Set them aside. [note 2]Peel and slice the onion. Set the vegetables aside until you are ready to add them to the pot.

    2 pounds of carrots, 1 yellow onion, 4 pounds Yukon Gold potatoes

  • Brown the meat. Add a few tablespoons of oil to the Dutch oven. [note 2] Brown the meat in batches. Place the browned meat on a plate until you are ready to add it back to the stew.

    2 to 4 tablespoons of oil, 2 lb. roast beef

  • Add the sliced ​​onion to the pot and cook for about 5-8 minutes, until the onion is soft and translucent.

    1 yellow onion

  • Add the diced carrots. Brown the carrots for a few minutes and let them caramelize slightly.

    2 pounds of carrots

  • Add the browned meat and potatoes to the pot.

    2 pounds of roast beef, 4 pounds Yukon Gold potatoes

  • Add 5 cups of water and the block of curry roux.

    5 cups of water, 1 box Japanese curry roux

  • Bring the Japanese beef curry to a boil and then reduce the heat to a simmer.

  • Cover the pot and cook for about 20 minutes.

  • Once the curry roux has dissolved into the stew, leave to simmer uncovered. The sauce will thicken and reduce.

  • Add the frozen peas and cook until heated through.

    1 pack of frozen peas

  • Serve with rice, if desired.

  1. It's best to buy a chuck roast instead of stewed meat. Stewed meat is a lower quality cut of beef.
  2. I usually cover the carrots and potatoes with water until I'm ready to use them. Keep them in separate bowls because you will add the carrots before the potatoes.
Homemade curry roux
  • 5 tablespoons of normal flour
  • 5 tablespoons unsalted butter
  • 3 tablespoons S&B oriental curry powder
  • 3 teaspoons of Garam Masala
  • ¼ cayenne pepper ½ teaspoon cayenne pepper

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Serving: 1cupCalories: 543kcalCarbohydrates: 61GProtein: 32GFat: 22GSaturated fats: 8GTrans fats: 1GCholesterol: 78mgSodium: 635mgFiber: 10GSugar: 11GSoccer: 95mgIron: 5mg

Keyword curry, Japanese beef curry

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