Japanese Beef Curry
2 hr 45 min8
A rich, slow-simmered beef stew with caramelized onions, tender vegetables, and Japanese curry roux, served over short-grain rice.
| prepCook 1–1½ cups / 180–270 g short-grain rice per serving (4 rice cooker cups / 720 ml uncooked yields 8¾ cups / 1320 g cooked). | ||||||||||||||
| 2 large onions, thinly sliced (567 g) | Sauté onions, medium heat, 20–25 min until caramelized | Reheat onions, add garlic & ginger, sauté 1 min | Add curry powder & tomato paste, sauté 1 min | Add seared beef, juices & wine, stir 3 min | Add carrots, mushrooms & stock, bring to boil | Skim scum from surface | Add apple, Worcestershire sauce, milk & bay leaf | Simmer covered on low heat, 1 hr 45 min until beef tender | Add potatoes, simmer covered 15 min until tender | Discard bay leaf, dissolve curry roux in broth | Simmer on lowest heat, stirring often, 3–5 min until thickened | Serve curry over rice, top with pickled vegetables | ||
| 1 Tbsp unsalted butter (for onions) | ||||||||||||||
| 1 Tbsp neutral oil (for onions) | Season beef, coat with flour | Sear beef in batches, 3–4 min per side until brown | Deglaze skillet with red wine, scrape fond | |||||||||||
| 1¼ lb boneless beef chuck roast, cut into 1½-inch / 3.8 cm cubes | ||||||||||||||
| 1 Tbsp neutral oil (for searing beef) | ||||||||||||||
| 1 Tbsp unsalted butter (for searing beef) | ||||||||||||||
| ¼ tsp Diamond Crystal kosher salt | ||||||||||||||
| ¼ tsp freshly ground black pepper | ||||||||||||||
| 1 Tbsp all-purpose flour | ||||||||||||||
| 120 ml red wine | ||||||||||||||
| 1 clove garlic, minced | ||||||||||||||
| ½ tsp ginger, grated with juice | ||||||||||||||
| ½ Tbsp Japanese curry powder | ||||||||||||||
| 1 Tbsp tomato paste | ||||||||||||||
| 1 large carrot, cut diagonally (230 g) | ||||||||||||||
| 6 cremini mushrooms, thinly sliced (80 g) | ||||||||||||||
| 960 ml beef stock or broth | ||||||||||||||
| ⅛ apple, grated (Fuji or substitute 1 Tbsp honey or mango chutney) | ||||||||||||||
| 1 Tbsp Worcestershire sauce | ||||||||||||||
| 30 ml milk | ||||||||||||||
| 1 bay leaf | ||||||||||||||
| 1 russet potato, peeled and cut into thirds then halved or quartered (309 g) | ||||||||||||||
| 1 package Japanese curry roux | ||||||||||||||
| 8 servings cooked Japanese short-grain rice (1–1½ cups / 180–270 g per serving) | ||||||||||||||
| fukujinzuke (Japanese red pickled vegetables) | ||||||||||||||
| rakkyo (Japanese pickled scallion) (optional) | ||||||||||||||
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