Description
This Japanese Beef Curry recipe offers a rich and flavorful stew combining tender beef, aromatic spices, and vegetables simmered to perfection. A comforting dish inspired by traditional Japanese flavors, served best over rice for a hearty meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb stew beef
- 1 large onion, diced
- 2 medium carrots, grated or sliced
- 2 medium potatoes, diced (optional as not mentioned in instructions)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup peas
Liquids and Sauces
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1/2 cup coconut milk
Spices and Seasonings
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon honey
- 1/4 cup flour
- 1/4 teaspoon salt (plus 1 teaspoon added during cooking)
- 1/4 teaspoon black pepper (plus 1 teaspoon added during cooking)
- 2 bay leaves
Instructions
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat, preparing it for browning the beef and sautéing vegetables.
- Brown the Beef: Add the 1 lb stew beef to the pot. Cook it, stirring occasionally, until all sides are nicely browned to develop flavor.
- Set Beef Aside: Remove the browned beef from the pot and set it aside to prepare the vegetables.
- Sauté Onions: In the same pot, add diced onions and cook for about 5 minutes until they become translucent and tender.
- Add Carrots: Stir in the grated carrots and cook an additional 3-4 minutes, allowing them to soften.
- Combine Beef and Vegetables: Return the browned beef to the pot, stirring to mix with the sautéed onions and carrots.
- Add Soy Sauce: Pour in 3 tablespoons of soy sauce, stirring well to coat the meat and vegetables with flavor.
- Incorporate Worcestershire and Ketchup: Add 1 tablespoon Worcestershire sauce and 1 tablespoon ketchup, stirring to blend the flavors evenly.
- Spice It Up: Sprinkle 2 tablespoons of curry powder evenly over the mixture and stir thoroughly to distribute the spices.
- Add Grated Coconut: Stir in 1/2 tablespoon grated coconut to add a subtle richness to the curry.
- Add Liquid: Pour enough water to cover the ingredients fully, ensuring they are submerged for even cooking.
- Season: Add 1 teaspoon each of salt and black pepper to season the curry.
- Add Bay Leaves: Drop 2 bay leaves into the pot to enhance the flavor depth during simmering.
- Simmer: Bring the curry to a gentle simmer over medium heat, then reduce to medium-low.
- Cook Low and Slow: Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and flavors are well developed.
- Prepare Rice: While the curry simmers, cook rice as per package instructions, ideally black rice for a unique twist.
- Finish: Once cooked, remove the bay leaves and discard them.
- Serve: Serve the hearty beef curry over the cooked rice and enjoy the warm, aromatic dish.
Notes
- The recipe suggests potatoes in ingredients but they are not mentioned in the cooking steps – feel free to add them diced with the carrots if desired.
- Black rice adds a unique flavor and nutritional boost; substitute with any preferred rice.
- Adjust spice levels by modifying the amount of curry powder and garam masala to taste.
- The coconut milk adds creaminess; if unavailable, you can substitute with regular milk or cream for a different texture.
- Simmering time is key for tender beef; do not rush this step for best results.
