Japanese Beef Curry
A rich and comforting Japanese-style beef curry with tender chunks of beef, carrots, and potatoes simmered in a thick, savory curry sauce. Made with the famous japanese golden curry cubes and caramelized onions for deep umami flavor. Freezes perfectly and reheats in minutes.
Nutrition per 100g
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Ingredients
- 1000 g beef
- 600 g yellow onion
- 300 g carrot
- 400 g potato
- 200 g golden curry medium hot
- 30 g butter
- 30 g olive oil
- 20 g garlic
- 1200 g water
- 10 g salt
Mise en Place
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Dice the beef into bite-sized cubes
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Slice the onions thinly
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Peel and cut the carrots into large chunks
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Peel and cut the potatoes into large chunks
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Mince the garlic
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You will need a pot large enough for the food.
Instructions
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the sliced onions and a pinch of salt. Cook for 15 minutes, stirring occasionally, until deeply caramelized and golden brown. Add a splash of water if they start to stick.
Push the onions to the side and add the butter. Once melted, add the beef cubes and sear on all sides until browned, about 3-4 minutes.
Add the minced garlic and stir for 30 seconds until fragrant.
Add the carrots and potatoes. Stir to combine with the beef and onions.
Pour in the water and bring to a boil. Reduce to a simmer and cook for 30 minutes until the beef is tender and vegetables are soft.
Turn off the heat. Break the curry roux into pieces and add to the pot. Stir until fully dissolved.
Return to low heat and simmer for another 10 minutes, stirring occasionally, until the curry thickens.
Serve the curry over freshly cooked Japanese short-grain rice.
Freezing Instructions
Let the dish cool. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.