Japanese-Style Beef Curry

A comforting and rich Japanese-style beef curry made with tender stew beef, caramelized onions, and a glossy sauce, served over steaming rice.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size servings

1 lb beef, cut into cubes (stewing cuts like chuck or brisket) Use chuck or brisket for the best texture.
2 pieces onions, thinly sliced
2 pieces carrots, chopped into bite-sized pieces
2 pieces potatoes, peeled and cubed
2 cups water
1 tablespoon curry powder (mild or medium) Adjust spiciness to taste.
1 tablespoon soy sauce
2 tablespoons vegetable oil
to taste Salt and pepper
for serving Cooked rice Steamed short-grain rice is recommended.

Heat 2 tablespoons vegetable oil in a large, heavy pot over medium heat.
Add the sliced onions and sauté until soft and translucent, about 7–10 minutes.
Turn the heat up slightly and add the cubed beef. Brown the pieces on all sides.
Add the chopped carrots and cubed potatoes, stirring to combine with the meat and onions.

Pour in 2 cups of water, stir in 1 tablespoon curry powder and 1 tablespoon soy sauce, then bring to a boil.
Lower the heat to maintain a gentle simmer. Partially cover the pot and simmer for 30–40 minutes until beef is tender and vegetables are cooked through.
Taste and season with salt and pepper. For a thicker sauce, simmer uncovered a few extra minutes or mash a few potato pieces into the sauce.

For a creamier finish, stir in 1/4-1/2 cup of coconut milk. This dish can be stored in an airtight container in the refrigerator for 3-4 days.