Japanese Beef Curry

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This curry is milder in spice but every bit as tasty. Serve it over a bed of Jasmine or Basmati rice or stir the rich sauce into a great big bowl of ramen soup noodles. Either way, this curry it ultra satisfying and a perfect warm me up.


Japanese Beef Curry

  • 4 onions, sliced
  • 4 carrots, chopped into large chunks
  • 1 russet potato, peeled and chopped into large chunks
  • 1 ½ cups chopped winter squash, buttercup works well here
  • 300 g mushrooms, sliced
  • One 2-inch piece of ginger, smashed
  • 3 cloves garlic, smashed
  • 2 ½ lb stewing beef
  • 3 Tbsp flour
  • 2 Tbsp butter
  • 2 Tbsp oil
  • 2 Tbsp tomato paste
  • 2 Tbsp curry powder
  • 2 bay leaves
  • 2 L beef broth
  • 1 cup red wine or water
  • 1 Tbsp Worcestershire sauce
  • 1 small apple, peeled and grated

Toss the beef with the flour and some salt and pepper. Heat the oil in a large pot and brown the beef on all sides. Remove from heat and set aside. Add the butter and cook the onions for 5 minutes on low. Add the ginger, garlic, tomato paste, curry powder and bay leaves and cook until fragrant. Add the carrots, beef broth and wine and bring the mixture to a simmer before returning the beef to the pot. Cover and simmer for 90 minutes.

Add the potato, squash and mushrooms to the pot. Add about ½ the curry roux from below and cook gently for about 30 minutes.

The mixture should be thicker by now from the roux and the natural potato starch. Add the Worcestershire sauce and apple. Simmer for another 15 minutes and serve.

Curry Roux

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 2 Tbsp curry powder
  • 2 Tbsp garam masala
  • Some cayenne pepper for additional spiciness

Melt the butter in a pot over low to medium heat. Add the flour and cook until a light golden brown color. Stir in the curry, garam masala and cayenne. Cook stirring for another minute or so. Remove from heat and set aside.

Store the roux in the fridge for up to 1 month or in the freezer for 2 months.

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