Description
This hearty Japanese Beef Curry is a rich, flavorful stew featuring tender beef simmered with onions, carrots, and aromatic spices. Enhanced with soy sauce, Worcestershire sauce, and a blend of curry powder and coconut, this comforting dish is perfect served over black rice for a delightful twist.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 2 medium carrots, grated
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 bay leaves
Meat
- 1 lb stew beef
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
- Water as needed to cover ingredients
Spices and Seasonings
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon honey
- 1/4 cup flour
- 1/4 teaspoon salt plus 1 teaspoon salt
- 1/4 teaspoon black pepper plus 1 teaspoon black pepper
Others
- 1/4 cup peas
Instructions
- Heat oil and brown beef: In a large pot, heat vegetable oil over medium heat. Add the 1 lb stew beef and brown it on all sides, stirring occasionally until well seared. Remove beef and set aside.
- Sauté onions: In the same pot, add diced onion and sauté for about 5 minutes until translucent and soft.
- Add carrots: Add grated carrots and cook for another 3-4 minutes, stirring occasionally to combine flavors.
- Return beef to pot: Return the browned beef to the pot, mixing it with the onions and carrots to combine.
- Add sauces: Pour in 3 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup, stirring to coat the meat and vegetables evenly.
- Add spices: Sprinkle in 2 tablespoons curry powder, 1 tablespoon garam masala, and 1 tablespoon honey. Stir well to distribute the spices evenly.
- Add grated coconut: Add 1 tablespoon grated coconut and mix it into the curry base to enrich the flavor.
- Add liquids and seasonings: Pour in enough beef broth and water to cover all ingredients in the pot. Season with 1 teaspoon black pepper and 1 teaspoon salt. Drop in 2 bay leaves.
- Simmer the curry: Bring the mixture to a simmer, then lower heat to medium-low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours until the beef is tender and flavors meld together.
- Prepare rice: While the curry simmers, cook black rice according to package instructions for a flavorful accompaniment.
- Finish and serve: Once the curry is ready, remove and discard the bay leaves. Stir in 1/4 cup peas if desired for color and freshness. Serve the rich beef curry over the cooked black rice and enjoy.
Notes
- For richer flavor, marinate the beef in soy sauce and Worcestershire sauce for 30 minutes before cooking.
- You can substitute beef broth with vegetable broth if preferred.
- The addition of garam masala adds a warm aroma typical of Indian spices, which complements the Japanese curry base.
- Adjust the level of curry powder according to your preferred spice level.
- The black rice adds a nutty texture and enhances the presentation but white rice works well too.
