Japanese Beef Curry

Ingredients

I wrote these helpful notes about the main ingredients. For the exact measurement and printable version, you can check the recipe card below.

• Beef: Any beef cut is fine, but the best cut for this dish is chuck roast. Chuck roast typically has great marbling, which gives the curry a richer, beefier flavor as the fat renders down during the long cooking time. It also absorbs spices well and affordable than other fancy cuts. Cut the beef into 2-inches bite sizes.
• Japanese Curry Mix: I use a curry roux which is a perfectly seasoned mild Golden Curry Japanese Curry Sauce Mix for easy and failproof Japanese curry taste. You can use any of your favorite brands you prefer. This is what gives a curry flavor.
• Vegetables: I use cut carrots and potatoes. You can use your favorite vegetables such as bell pepper, celery, mushrooms, and broccoli to name a few. You can make a vegetable curry with these vegetables.
• Bone Broth: Bone broth will help to cook and simmer the dish so it won't be dried out. You can also use chicken broth, vegetable broth, or simply use water.

How to cook Japanese Beef Curry

Step 1. Preheat a cast iron skillet and pour about 2 tablespoons of cooking oil. Sauté the onion and garlic until translucent. Push them on the side and add the beef. Brown the beef chunks on each side. And then add the carrots and potatoes and slightly sear them for a few minutes.

Step 2. Add 4 cups of water, for more sauce, add an extra cup of water. Bring the water to a boil and let the meat simmer over medium-low until it is tender. Then add the curry mix, and stir until it dissolves. Cook for 10 more minutes. The liquid should turn into a delicious thick curry sauce. Taste and adjust the seasoning accordingly. Serve while warm and enjoy with steamed rice and with your other favorite Japanese dishes!

Storage and Reheating Tips

Storage: Let the dish cool and transfer the leftovers in a glass container with a lid in the refrigerator. It can last for up to 5 days in the fridge if stored properly. The beef will taste better while absorbing the flavorful curry sauce overnight.

Freezer: You can freeze the beef curry in a freezer-friendly container in the freezer for up to 3 months. Thaw at room temperature for a few hours then you need to reheat it before serving.

Reheating: Reheat the meat in a saucepan over medium heat. Add some water if the sauce dries out. Stir and reheat until warm thoroughly. Enjoy!

Helpful Tips

• Choose the right cut of beef. Look for chuck roast or brisket as they become very tender when braised. Cut the beef into 1-2 inch cubes.
• Brown the beef properly before braising. This adds a lot of flavor. Pat dry beef before browning in batches over high heat for 2-3 minutes per side.
• Simmer the meat long enough. Give at least 1-2 hours to simmer in low heat for the beef to become fork-tender and flavors to fully develop.
• Customize your curry. Give your Japanese curry more flavor by adding sliced apples, or honey for sweetness. You can also add red wine that gives a touch of sweetness and acidity to balance the rich curry flavor.
• Serve your curry beef stew with steamed rice or other Japanese side dishes.
• If you love Japanese dishes, check out my Spicy Kani Japanese Salad, Mushroom Yakisoba, Mushroom Miso Ramen, Teriyaki Ramen Noodles, and Beef Udon.