Japanese Beef Curry

Ingredients:

  • 2 large onions, sliced

  • 2 Tbsp unsalted butter (divided)

  • 2 Tbsp neutral oil (divided)

  • 1 russet potato, chopped

  • 1 large carrot, chopped

  • 6 cremini mushrooms

  • ½ tsp ginger, grated, with juice

  • 1 clove garlic, minced

  • 1¼ lb boneless beef chuck roast

  • ¼ tsp Diamond Crystal kosher salt

  • ¼ tsp freshly ground black pepper

  • 1 Tbsp all-purpose flour (plain flour)

  • ½ cup red wine

For the curry:

  • ½ Tbsp Japanese curry powder

  • 1 Tbsp tomato paste (or ketchup)

  • 4 cups beef stock/broth

  • ⅛ apple (plus more for sweetness; I use Fuji apple)

  • 1 Tbsp Worcestershire sauce

  • 2 Tbsp milk

  • 1 bay leaf

  • 1 package Japanese curry roux

Method:
1. Heat a large pot on medium heat, when hot, add half the butter and half the oil, then add the onions and coat. Caramelize onions for about 20-25 min, stirring consistently

2. While onions are caramelizing, peel and cut your potatoes into quarters or halves. Then soak in water for 15 min. Drain and set aside.

3. Then peel and chop your carrots, into 1 in. diagonal cuts.

4. Then slice your mushrooms, into 1/4 in. slices

5. Grate your ginger and garlic and set aside

6. Cut the beef chuck roast into cubes, season with salt and pepper, then gently coat in flour.

7. Next, you are going to sear the beef, add the rest of oil and butter to a seperate hot pan and sear the beef for 3-4 minutes on all sides. Once seared, remove and set aside

8. Then you are going to deglaze the bottom of the pan with the red wine. Turn off the heat and let sit.

9. Then you are going to return to your caramelized onions. Add in the garlic and ginger. Then add the curry paste, and tomato paste.

10. Add the seared beef, any juices from the plate, and the deglazed pan liquid to the pot and mix them all together. Cook, stirring occasionally, for 3 minutes, letting the alcohol from the wine evaporate.

11. Add the carrots and mushrooms and mix it all together. Add the broth in, then cover and bring to a boil.

12. Once boiling, skim off any excess fat at the top. Then grate the apple into the broth, along with the worcestershire, milk, and bay leaf. Cover with lid and let simmer for 1 hour and 45 min.

13. When the beef is tender. Add in the potatoes and let sit another 15 min.

14. Now, add in the curry roux, simmer on lowest heat, stirring often.

15. Now you are ready to eat!! In your favorite bowl serve the curry on top of a warm bed of steamed rice and enjoy!

Recipe Credit: Just One Cookbook

Full Recipe: HERE

FOOD, RECIPESRemi Ishizukajapanese curry, recipes, japanese recipes, curry, warm, cozyComment