Japanese Beef Curry

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 2 tbsp vegetable oil
 350 g stewing beef
 1 large onion sliced
 3 carrots cut into bite sized pieces
 1 tsp garlic, grated
 2 tbsp tomato puree/paste
 4 cups (1 litre) beef broth
 2 tbsp Worcestershire sauce
 2 tsp soy sauce
 2 bay leaves
 1 tsp honey
 1 ½ tsp salt
  tsp black pepper
 1 potato, peeled, cut into bite-sized pieces
 3 tbsp butter
 3 tbsp all purpose flour
 3 tbsp curry powder
 ½ tsp garam masala

1

In a large saucepan, heat oil over medium heat and cook the beef until browned. Transfer to a plate and set aside.

2

In the same saucepan, cook onion, carrots, garlic, and ginger over medium heat for 5 minutes.

3

Stir in tomato puree and beef broth. Add cooked beef, Worcestershire sauce, soy sauce, bay leaves, honey, salt, pepper and bring to a boil, skimming off any scum that rises to the surface. Cover with lid and simmer for 15 minutes.

4

Add potatoes to the saucepan, cover with lid and cook for an additional 30 minutes.

5

In a frying pan, add butter, flour and stir continually over medium low heat for 2 minutes. Add curry powder and cook for 1 minute.

6

Stir in butter, flour and curry power mixture from the previous step to the beef broth mixture and cook for another 10 minutes. Stir sporadically.

7

Add garam masala to the saucepan, adjust with salt and pepper if needed and remove from heat. Carefully remove and discard bay leaves from the sauce.

8

Serve over white rice from your Zojirushi and enjoy!

Top tip – serve with some nice pickled ginger.

Ingredients

 2 tbsp vegetable oil
 350 g stewing beef
 1 large onion sliced
 3 carrots cut into bite sized pieces
 1 tsp garlic, grated
 2 tbsp tomato puree/paste
 4 cups (1 litre) beef broth
 2 tbsp Worcestershire sauce
 2 tsp soy sauce
 2 bay leaves
 1 tsp honey
 1 ½ tsp salt
  tsp black pepper
 1 potato, peeled, cut into bite-sized pieces
 3 tbsp butter
 3 tbsp all purpose flour
 3 tbsp curry powder
 ½ tsp garam masala

Directions

1

In a large saucepan, heat oil over medium heat and cook the beef until browned. Transfer to a plate and set aside.

2

In the same saucepan, cook onion, carrots, garlic, and ginger over medium heat for 5 minutes.

3

Stir in tomato puree and beef broth. Add cooked beef, Worcestershire sauce, soy sauce, bay leaves, honey, salt, pepper and bring to a boil, skimming off any scum that rises to the surface. Cover with lid and simmer for 15 minutes.

4

Add potatoes to the saucepan, cover with lid and cook for an additional 30 minutes.

5

In a frying pan, add butter, flour and stir continually over medium low heat for 2 minutes. Add curry powder and cook for 1 minute.

6

Stir in butter, flour and curry power mixture from the previous step to the beef broth mixture and cook for another 10 minutes. Stir sporadically.

7

Add garam masala to the saucepan, adjust with salt and pepper if needed and remove from heat. Carefully remove and discard bay leaves from the sauce.

8

Serve over white rice from your Zojirushi and enjoy!

Top tip – serve with some nice pickled ginger.

Japanese Beef Curry