Japanese Beef Curry
Japanese Beef Curry is the ultimate comfort food, featuring tender chunks of beef and vegetables swimming in a rich, velvety curry sauce. Unlike its spicier Indian and Thai cousins, Japanese curry has a uniquely sweet and savory profile that's become one of my favorites!
Servings: 4
Ingredients
- 1 ¼ lb boneless beef chuck roast
- 1 russet potato cubed
- 2 onions sliced
- 2 small carrots chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red wine
- 32 oz beef broth
- 1-2 cups hot water see notes
- 2 Japanese curry roux cubes
- salt to taste
- 2 tablespoon brown sugar
- 2 teaspoon Japanese curry powder
- .5 oz dark chocolate
Instructions
- In a pot, add oil and onions. Stir often. Allow them to caramelize, about 30-45 minutes. Set aside.
- Cube potatoes and place them in a bowl of water. Let sit for 10-15 minutes before draining.
- Chop carrots and mince garlic. Set aside.
- Cut up your chuck roast into bite-sized cubes. Season with salt and pepper and mix. Let sit for 10 minutes.
- In a Dutch oven, add a teaspoon of oil and sear your chuck roast, working in batches. Remove it from the pot.
- Add minced garlic. Sauté briefly before adding carrots and potatoes. Sauté for a few minutes.
- Add red wine, seared chuck roast, caramelized onions, and beef broth.
- Bring it to a boil and skim any impurities from the top. Reduce to a simmer and cover for 20-30 minutes.
- In a cup of hot water, add your Japanese curry roux cubes and mix to dissolve. Add into the pot and give it a gentle stir. Bring it to a boil and reduce to a simmer for 15-20 minutes or until thickened and reached desired consistency.
- Add brown sugar, curry powder, salt to taste and finish off with a piece of dark chocolate. Stir to combine and serve over Japanese rice!
Notes
Note, for those who don’t have a great quality Dutch oven with a tight sealing lid, a lot of water will be released even when covered. If after simmering for 20-30 minutes, the liquid level hasn’t decreased, add the roux cubes directly to the pot, placing the roux cube in a ladle of broth to dissolve easier. Bring to a boil and reduce to a simmer until thickened.
