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Japanese Curry
Japanese Curry
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savory one-pot Japanese curry with rich, hearty sauce infused with Worcestershire and ketchup, enhancing the flavors of tender beef and vegetables as it simmers.
Ingredients:
  • 1 tablespoon vegetable oil, or more as needed
  • 1.75 pounds beef chuck, cut into 2-inch cubes
  • 3 onions, quartered
  • 1 tablespoon ketchup
  • 1 pinch cayenne pepper, or to taste
  • water to cover
  • 4 carrots, cut into 2-inch pieces
  • 1 cube chicken bouillon
  • 3 medium potatoes, cut into 3-inch chunks
  • 1.5 (3.5 ounce) containers Japanese curry roux, or more to taste
Instructions:
  • In a 6-quart pot, heat oil over medium-high heat. Brown the beef for 5 to 7 minutes. Add onions and saute for about 3 minutes until starting to soften. Mix in ketchup and Worcestershire sauce, then sprinkle in cayenne pepper. Pour enough water to cover the ingredients by 1 or 2 inches. Lastly, stir in the carrots and bouillon for added flavor.
  • Simmer the broth for 30 minutes, skimming off any fat as necessary. Add potatoes. Stir in one package of curry roux until dissolved; add more curry as needed for desired thickness. Simmer until the beef and vegetables are tender, about 30 more minutes.

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