How to Make Japanese Beef Curry (Recipe) ビーフカレーの作り方 (レシピ)

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.
RECIPE ▶ https://www.justonecookbook.com/japan...

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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 ▶ https://www.justonecookbook.com/japan...

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★ CHAPTERS ★
0:00 - Intro
0:15 - Chop and peel onions
0:38 - Sauté onions
1:09 - Peel and cut russet potato, carrots, cremini mushrooms
1:42 - Peel and grate garlic
2:05 - Cut boneless chuck roast into cubes
2:24 - Add salt, pepper, flour
2:42 - Cook the chuck roast
3:29 - In the same pan, add red wine
3:41 - Add garlic, tomato paste, curry powder to the onions
4:09 - Mix in the beef and red wine
4:27 - Boil with beef broth and chopped vegetables
4:45 - Peel and grate apple
5:00 - Skim off the scrum and fat
5:14 - Add bay leaves, milk, Worcestershire sauce, apples
5:38 - Add the potatoes
5:55 - Turn off heat when potatoes are tender
6:07 - Add Japanese curry roux and simmer
6:42 - Serve with white rice and enjoy

#japanesefood #beefcurry #curryrecipe

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Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.

I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!

How to Make Japanese Beef Curry (Recipe) ビーフカレーの作り方 (レシピ)