Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry eaters. Adapted to Japanese tastes, it’s mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.
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INGREDIENTS
2 onions (large; 1¼ lb, 567 g for 8 servings)
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided for the onions and beef)
2 Tbsp unsalted butter (divided for the onions and beef)
1 russet potato (11 oz, 309 g for 8 servings)
1 carrot (large; 8 oz, 230 g for 8 servings)
6 cremini mushrooms (2.6 oz, 80 g for 8 servings)
1 knob ginger (1 inch, 2.5 cm; ½ tsp grated for 8 servings)
1 clove garlic (minced)
1¼ lb (567 g) boneless chuck roast (I recommend chuck roast for its tenderness and higher quality; you can use stew beef as it’s slightly more economical, but it’s made up of bits and pieces leftover from carving the chuck roasts, so the meat is not as tender)
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour (plain flour)
½ cup (120 ml) red wine
½ Tbsp Japanese curry powder
1 Tbsp tomato paste (or ketchup)
4 cups (960 ml) beef stock/broth (1 QT for 8 servings; store-bought beef stock is often salted; for less sodium intake, use 2 cups/480 ml beef stock + 2 cups/480 ml water)
⅛ apple (I use Fuji apple; add more for sweetness; substitute 1 Tbsp honey or mango chutney for 8 servings)
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1 box Japanese curry roux (7-8.4 oz, 200-240 g for 8 servings; or use my Japanese Curry Roux recipe)
For Serving
cooked Japanese short-grain rice (1-1½ cups (180-270 g) per person)
fukujinzuke (Japanese red pickled vegetables) (optional)
rakkyo (Japanese pickled scallion) (optional)
INSTRUCTIONS with step-by-step pics ▶
#japanesecurry #beefcurry #justonecookbook
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How to Make Japanese Beef Curry (Recipe) ビーフカレーの作り方 (レシピ)
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23 Comments
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So it's a beef stew in a sense
This is a delicious recipe, the only thing I advise against is to not caramelize onions with butter because it burns easily on the bottom with the cooking time and vessel
I made this. It taste super yummy, thank you
Hi Nami, is it necessary to use the curry powder? Just curious bc your chicken curry recipe doesn't call for it, only the roux. Thanks!
Very good recipe. Thanks
That looks so good.
Hi 🙂 Just found your channel by chance and I’m enjoying your videos! Just wondering if I can skip the red wine and replace it with water or broth?
I made this at a church dinner last year—it was a huge hit! I love this recipe.
سلمان ولد سبره وش العلم
Wow this recipe looks amazing. Thank you so much for sharing
i wanna sob i just watched ur sushi video and i think that ur my new favorite channel, theres just something so calming about these tutorials oh my gosh
Great super easy to follow along
Is the curry strong in taste? Or is this dish similar in taste to the traditional beef stew?
This is delicious 😋
This is my favorite recipe! It’s really easy, just takes a while, but it’s a labor of love. This is so worth the extra time to make it, plus it keeps well.
It is divine. I made this for just myself, and now I have lunch for tomorrow! The extras like the apple, ginger, tomato paste, red wine and Worchester sauce make it taste really special. With a rough day like today for me, this dish can really turn it around into a better one.
Just discovered your channel loving it so far. Definitely going to try this. ありがとうございます😭
I made this recently for a party with friends. They loved it!
Takes a long time to cook, but really easy.
That pan where the beef was seared looks like a health hazard.
Omg I could almost smell the onions 🧅 cooking! Looks amazing! Putting it on my list 💗
If it's possible, please add the ingredients name in Japanese too. It will be easier to find out the ingredients in supermarket or while shopping.
Wonderful recipe 👍 thank you very much 🙏🙏😍
Made the same recipe as yours and me and my family loved it….