Japanese Beef Curry with Curry Roux

Creamy Japanese beef curry alongside rice in a big bowl.

Japanese Beef Curry with Curry Roux

Enjoy every bite of your very own homemade Japanese beef curry! Featuring tender beef and veggies simmered to perfection in aromatic curry sauce. Serve with sushi rice for the perfect weeknight dinner.

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 30

Total Time 35

Servings serves

Calories 303kcal

Author Wandercooks

Cost $15

Ingredients

250 g diced beef 0.55 lb, chuck steak or casserole steak work best
2 onions roughly diced
2 carrots large and chopped into 6
4 potatoes cut into 4 or 8 pieces
100 g Japanese curry roux 3.5 oz, equivalent to 1 serving homemade curry roux or 1 small / ½ large S&B curry box
2 1/2 cups water 625 ml / 21 fl oz
¼ cup red wine 72.5 ml / 2.45 oz, sub with water for non-alcoholic
2 tbsp Worcestershire sauce sub tomato sauce / ketchup
1 tsp garlic
1 tsp ginger
1 tsp beef stock
2 tbsp vegetable oil

Instructions

Heat the vegetable oil in a large saucepan, frying pan or wok over medium high heat. Add the garlic and ginger, stir fry until fragrant and slightly crispy for 20 seconds. Add the diced beef and fry for around 1 minute until browned and the edges are sealed. Remove from the pan and set aside to rest.
1 tsp garlic, 1 tsp ginger, 2 tbsp vegetable oil, 250 g diced beef
Add the onions, carrots and potatoes into the same pan over medium high heat and fry for around 3-5 minutes to seal the edges. Tip: This step helps the seal in the flavour and help the veggies hold their shape in the curry.
2 onions, 2 carrots, 4 potatoes
Return the cooked beef back into the pan then pour in red wine and beef stock powder. Cook off for a few minutes, then add the water and bring to the boil. Tip: Skim off any foam from the surface.
2 1/2 cups water, ¼ cup red wine, 1 tsp beef stock
Simmer for around 15-20 minutes or until vegetables are tender and meat is cooked through. Note: If you have the time, cover with a lid and cook for 30 minutes on medium heat to really soften the meat.
Add the chunks of Japanese curry roux and stir through until it dissolves and thickens up the curry nicely. Pour in the Worcestershire sauce and give it another quick mix.
100 g Japanese curry roux, 2 tbsp Worcestershire sauce
Serve alongside sushi rice and enjoy!

Video

Notes

Cooking – We love cooking this curry in a large saucepan such as a Remoska, a large wok or frying pan. Non-stick cookware makes it easy to cook and easy to clean up after!
Veggies – As an optional step, try frying the potatoes and carrots in oil first, just like in our Vietnamese chicken curry. This will seal the edges, keeping the insides soft and tender, while helping the veggies hold their shape in the curry sauce.
Storage – Leftovers will last 2-3 days in the fridge in an airtight container, and can be frozen for up to 2-3 months.
Protein – Serve with extra crunchy chicken katsu (or bite-sized chicken karaage pieces), tonkatsu or Japanese hamburger steaks on top. Or swap the beef for minced beef or sliced sausages, similar to Australian curried sausages.
Extra Flavour – You can add a tablespoon of butter into the curry roux before serving for a richer sauce.
Make it Spicier – Add cayenne pepper and/or black pepper to taste.
Make it Milder – If the curry is too hot to your tastes, you can try adding a splash of milk or a teaspoon of honey to take the edge off.

Nutrition