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Japanese Beef Curry Recipe

Japanese · Main course · 110 min total

A comforting and mildly spiced Japanese-style curry with tender beef and vegetables, served over rice. This home-cooked version uses a homemade roux for deep flavor.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups beef broth
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 apple, peeled and grated
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt to taste
• Cooked rice for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef cubes in batches, then set aside.
2. In the same pot, sauté onions until golden brown, about 10 minutes. Add garlic and ginger, cook 1 minute.
3. Return beef to pot. Add beef broth, bring to a boil, then reduce heat and simmer covered for 1 hour until beef is tender.
4. Add carrots, potatoes, and grated apple. Simmer 15 minutes until vegetables are tender.
5. In a small skillet, melt butter over medium heat. Add flour and cook, stirring, for 2 minutes to make a roux. Stir in curry powder, garam masala, and tomato paste; cook 1 minute.
6. Add roux to the curry, stirring well. Simmer 10 minutes until thickened. Season with salt.
7. Serve over steamed rice.

Tips

• For a richer flavor, let the curry sit overnight and reheat the next day.
• Leftover curry can be frozen for up to 3 months.

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