With tender beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry rice eaters. Adapted to Japanese tastes, it’s mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.
Japanese Curry Rice or Karē Raisu (カレーライス) is an extremely popular dish for all ages in Japan. We adore our curry so much that it is considered one of the country’s national dishes along with ramen and gyoza! Today, I’m bringing you a most comforting Japanese Beef Curry (ビーフカレー).
This takes a bit of preparation compared to the Japanese Chicken Curry but the end result is totally worth the effort and time. It’s a hearty stew that will satisfy your deepest craving.
Table of Contents
What is Japanese Curry?
In case you’ve never tried Japanese curry, I want to quickly introduce it to you as it is quite different from Indian or Thai curry or any other rendition of curry for that matter.
The dish has a long history in Japan and was in fact introduced by the British Royal Navy during the Meiji Restoration 150 years ago. However, it was not until the early twentieth century that curry became a mainstream staple in Japanese households.
A classic Japanese curry commonly features tender morsels of meat, potatoes, sweet bites of onions and carrots, and a thick brown sauce that whispers in a gentle sweetness.
Although most spice aficionados would describe Japanese curry as mellow, the degree of spiciness varies depending how you’d make it. One can always bring up the chili heat if preferred.
These days you can find many versions of Japanese curry, with some featuring unique local ingredients and produce.
The Key Ingredient: Japanese Curry Roux
To make Japanese curry, the recipes almost always include a box of Japanese curry roux, which can be found at Japanese and Asian supermarkets or in an Asian food aisle at your local grocery stores.
All the curry spices are packed in a form of solid roux resembling a block of baking chocolate. You can find them being labeled according to the spice levels of mild, medium hot, or hot.
Younger children can easily enjoy the “mild” level and now that my kids are older, I mix the mild and the medium-hot for my curries. For those who have toddlers, there is even a Japanese curry roux for toddlers that you may find at Japanese grocery stores.
For those who prefer tingling heat, the “hot” might not be enough for you, but you can certainly punch things up by adding in some cayenne pepper and black pepper.
Adding Flavor Boosters
To avoid “out of the box” taste, it’s very common to mix 2-3 different brands of the Japanese curry roux and add different condiments to enhance the flavor for the curry sauce. We’ll talk more about it in the cooking tip section below.
Homemade Curry Roux
Not a fan of store-bought curry roux? No problem! You can make it from scratch.
You need 4-5 ingredients to make this curry roux: Butter, flour, Japanese curry powder, and garam masala (and cayenne pepper for the spicy version).
When you have time to make curry roux, make a double batch, and store it in the freezer for later use!
How to Make Japanese Beef Curry
Ingredients You’ll Need
- Beef (My top choice is chuck roast; read more later)
- Veggies: onions, potatoes, carrots
- Mushrooms
- Garlic and ginger
- Wine
- Beef stock/broth
- Seasonings: tomato paste, Japanese curry powder, Japanese curry roux, bay leaf, etc
- Optional add-ins: grated apple, milk, Worcestershire sauce
Overview: Cooking Steps
- Cut the onions and start sautéing them until tender and caramelized.
- Meanwhile, cut all the vegetables and beef.
- Sear the beef and add it to the caramelized onion.
- Add the wine, stock, carrots, mushrooms, and seasonings, and cook for 2 hours (add the potatoes 15 minutes prior to finishing cooking in order to save their shape).
- Add Japanese curry roux and serve with rice!
Read the recipe card below for the full ingredient list and more detailed step-by-step instructions.
5 Important Cooking Tips
1. Get Chuck Roast instead of Stew Beef
Butcher counters sell pre-cut stew beef. This cut is more economical because it’s made up of the odds and ends from other different cuts. Chuck roast, on the other hand, is from the shoulder muscles, and while initially quite tough, cubes of chuck roast can break down into tender, succulent, flavorful meat after cooking low and slow.
So, for a delicious Japanese curry (and of course any beef stew recipe), I strongly recommend getting chuck roast.
For really tender meat, it usually takes two hours. Do not rush the cooking process. Otherwise, the beef will be tough and chewy. Make sure there’s enough liquid and keep an eye on the dish.
If you can’t get chuck roast, try round roast, rump roast, or pot roast.
2. Sear the Meat
This is an essential step if you want to make the most flavorful meat. Searing caramelizes the natural sugars in the meat and browns the proteins, forming a bronze crust on the surface that amplifies the savory flavor of the finished dish.
Once the sauce is thickened, you will be rewarded with a delicious curry with tender pieces of meat in a rich, velvety sauce.
3. Caramelize the Onions
When you slow cook the onions over an extended period of time, the natural sugars in the onions caramelize, bringing out their sweetness and making them extremely flavorful. It takes time, but you can always get the other prep work done while sautéing the onions.
4. Personalize Your Curry with Flavor Boosters
The beauty of curry is its room for customization. Every cook has the freedom to enhance and personalize the flavors with different ingredients (some can be unexpected). You can see the full list in my Japanese Chicken Curry recipe, but here are some of my favorite ones:
- Grated apple
- Honey
- Ketchup
- Butter (Add with roux)
- Garlic (Add while sauteeing)
- Ginger (Add while sauteeing)
- Milk
- Red wine
- Soy sauce
- Tonkatsu sauce or Worcestershire Sauce
Pair one or two of the above with the main ingredients of your curry. For example, I don’t use red wine unless it’s for a beef curry. Try out different combinations or change up the proportions to see what you like.
5. Add the Potatoes 15 Minutes Before Finishing
Because the beef needs to be simmered for about 2 hours, I like to add the russet potatoes toward the end of simmering. That way, we’ll retain the shape of the potatoes instead of them being dissolved into the curry sauce.
You can use Yukon gold potatoes, which tend to keep their shape. But I like the floury, light, and fluffy texture of russet potatoes for the curry.
How to Serve the Curry
Japanese curry is almost always served with steamed rice. I have detailed instructions on how to cook Japanese short-grain rice in a pot over the stove, a rice cooker, an Instant Pot, or a donabe (Japanese clay pot).
Serve the steamed rice in half of a shallow bowl, and then add piping-hot curry sauce to fill up the other half of the bowl.
Typically, the Japanese curry is garnished with fukujinzuke (red pickled radish) and rakko (pickled shallots). Put the extra pickles in a bowl/plate on the table so you can add more as you eat.
How to Store Japanese Beef Curry
You can keep the leftovers in an airtight glass container and store them in the refrigerator for up to 3 days or in the freezer for a month. The texture of the potatoes will change in the freezer, so I recommend removing them before freezing.
Defrost the frozen curry in the refrigerator for 24 hours and reheat in a pot to serve. If needed, add ¼ to ½ cup (60-120 ml) of water to dilute the curry when reheating.
FAQs
I don’t have 3 hours to make curry. Are there any other recipes that are quicker?
If you want to cut down on the simmering time for beef curry, you can make my Instant Pot Pressure Cooker Japanese Curry recipe.
Or try my Japanese Chicken Curry or Japanese Seafood Curry!
My broth disappeared while cooking!
When you simmer stews like this for a long period of time, it’s very important to use a heavy-bottomed pot with a tight-fitting lid. The pot I use is Staub brand and their lid seals perfectly. Le Creuset is okay, but I still see some evaporation from the gap between the lid and the pot.
Can I make a vegetarian version?
Japanese curry usually includes a protein of your choice (usually beef, chicken, pork, or seafood), onions, potatoes, and carrots. For a vegetarian option, you can add firm tofu right before you serve just to heat it through. Or make my Vegetarian Japanese Curry that is packed with a colorful medley of veggies!
Why is my meat tough and chewy after cooking?
First, I recommend getting chuck roast instead of stew beef. Beef stew meat is typically made up of the odds and ends from other different cuts. Chuck roast is a pretty tough cut, but after cooking low and slow, it becomes melt-in-your-mouth tender.
Secondly, you do need to cook it for 2 hours as all the beef stew recipes do. Do not rush it. Otherwise, the beef will be tough and chewy. Make sure there’s enough liquid and keep an eye on the dish.
What to Serve with This Japanese Beef Curry Recipe
More Japanese Curry Recipes You’ll Love
- Curry Udon
- Curry Bread (Curry Pan)
- How to Make Japanese Curry Roux
- 15 Japanese Curry Recipes You’ll Love
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Japanese Beef Curry
Video
Ingredients
- 2 onions (large; 1¼ lb, 567 g)
- 2 Tbsp unsalted butter (divided)
- 2 Tbsp neutral oil (divided)
- 1 russet potato (11 oz, 309 g)
- 1 carrot (large; 8 oz, 230 g)
- 6 cremini mushrooms (2.6 oz, 80 g)
- ½ tsp ginger (grated, with juice)
- 1 clove garlic (minced)
- 1¼ lb boneless beef chuck roast
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp all-purpose flour (plain flour)
- ½ cup red wine
For the Curry Sauce
- ½ Tbsp Japanese curry powder
- 1 Tbsp tomato paste (or ketchup)
- 4 cups beef stock/broth (1 QT; for lower sodium, use water only or half stock and half water)
- ⅛ apple (plus more for sweetness; I use Fuji apple; or substitute 1 Tbsp honey or mango chutney)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp milk
- 1 bay leaf
- 1 package Japanese curry roux (7–8.4 oz, 200–240 g; or make my Japanese Curry Roux)
For Serving
- 8 servings cooked Japanese short-grain rice (1–1½ cups, 180–270 g per serving)
- fukujinzuke (Japanese red pickled vegetables) (optional; make my Homemade Fukujinzuke)
- rakkyo (Japanese pickled scallion) (optional)
Instructions
- Gather all the ingredients.
To Prepare the Ingredients
- Cut 2 onions into thin slices.
- Preheat a large heavy-bottomed pot (I used a 5.5 QT Staub Dutch oven) on medium heat. When the pot is hot, add half of the 2 Tbsp unsalted butter, half of the 2 Tbsp neutral oil, and the onions to the pot. Stir to coat the onions.
- Sauté the onions, stirring once in a while, for about 20–25 minutes. Meanwhile, move on to the next step (but stir the onions and keep an eye on them). When the onions are wilted, reduce the stove‘s heat to medium low (as they tend to burn quickly). Once the onions are tender, translucent, and a bit caramelized, remove the pot from the heat and set aside until the beef is done searing.
- Peel and cut 1 russet potato in thirds.
- Then, cut each piece in half or quarters. Soak the pieces in water for 15 minutes (or until added to the pot later on) to remove the starch. Drain and set aside.
- Peel and cut 1 carrot diagonally while rotating it a quarter turn between cuts (we call this cutting technique rangiri in Japanese).
- Clean 6 cremini mushrooms and cut them into thin slices. Tip: I use a pastry brush and avoid washing mushrooms as they absorb moisture. However, it‘s okay to quickly rinse them.
- Grate the ginger (I use a ceramic grater) and measure ½ tsp ginger (grated, with juice). Set aside. Then, mince 1 clove garlic (I skip it here as I use a garlic press later).
- Cut 1¼ lb boneless beef chuck roast into 1½-inch (3.8 cm) cubes. Tip: I recommend chuck roast for its tenderness and higher quality. You could use stew beef since it‘s slightly more economical; however, it‘s made up of bits and pieces leftover from carving the chuck roasts, so the meat is not as tender.
- Lightly sprinkle the beef with ¼ tsp Diamond Crystal kosher salt and ¼ tsp freshly ground black pepper. Then, lightly coat the meat with 1 Tbsp all-purpose flour (plain flour).
To Sear the Beef
- Preheat a carbon steel pan (or cast-iron skillet) on medium-high heat. When the skillet is hot, add the remaining half of the oil and butter. Cook the beef in 2 batches. Add the beef cubes in a single layer, making sure not to crowd the skillet; otherwise, the excess moisture in the pan will end up “steaming“ the meat.
- Sear the beef cubes (do not move them) on one side until brown and crusty, about 3–4 minutes, then turn them over to cook all sides. The meat will release itself from the pan when the surface is seared nicely. Transfer the seared meat to a plate and work on the next batch.
- Once you‘ve seared and transferred all the meat, deglaze the pan. Add ½ cup red wine to the pan and use a wooden blunt-end spatula to release the flavorful browned bits (called the “fond“) that are stuck to the bottom of the pan. Turn off the heat and set aside this deglazed pan liquid temporarily.
To Cook the Curry
- By now, the onions in the pot should be caramelized and ready for the next step. Reheat the pot on the stove over medium heat. Add the minced garlic (I use a garlic press) and grated ginger.
- Add ½ Tbsp Japanese curry powder and 1 Tbsp tomato paste and sauté for 1 minute.
- Add the seared beef, any juices from the plate, and the deglazed pan liquid to the pot and mix them all together. Cook, stirring occasionally, for 3 minutes, letting the alcohol from the wine evaporate.
- Add the carrots and mushrooms and mix them all together. Add 4 cups beef stock/broth (or half stock/half water) to just cover the ingredients. Cover the pot with a tight-fitting lid and bring it to a boil. Tip: Compared to Le Creuset, I think Staub has a great seal on the lid and prevents evaporation.
- Once boiling, skim off the scum and fat from the broth. I prepare a 2-cup measuring cup with water in it and clean my fine-mesh skimmer in the water. It’s easy to remove the scum/fat from the skimmer this way.
- Grate ⅛ apple and add it to the broth. Then, add 1 Tbsp Worcestershire sauce and 2 Tbsp milk.
- Add 1 bay leaf and cover the pot with the tight-fitting lid. Simmer on low heat until the meat is tender, about 1 hour and 45 minutes. If you do not have a tight-fitting lid, you may need to add more beef stock or water, enough to just cover the ingredients. Tip: To get tender beef, 2 hours of simmering is standard.
- When the beef is tender, add the potatoes, close the lid, and simmer for 15 minutes until the potatoes are cooked through.
- When the potatoes are tender (and a wooden skewer can pierce through the potato), turn off the heat and discard the bay leaf.
- Now, add 1 package Japanese curry roux: Put 1–2 cubes of roux in a ladleful of cooking liquid, slowly let it dissolve with a spoon or chopsticks, and stir it into the broth to incorporate. Repeat with the rest of the roux, 2 cubes at a time. Adjust the amount to your taste. You may not need to use all of it; reserve the extra for another use. After adding the curry roux, simmer on the lowest heat, stirring often, for 3–5 minutes until the sauce thickens. Be careful not to burn the curry sauce! If it‘s too thick, add water to dilute. If it‘s too thin and soupy, uncover the pot and simmer a bit longer.
To Serve
- Serve the curry on individual plates over 8 servings cooked Japanese short-grain rice and top with optional fukujinzuke (Japanese red pickled vegetables) and rakkyo (Japanese pickled scallion).
To Store
- Keep the leftovers in an airtight glass container and store it in the refrigerator for up to 3 days or in the freezer for a month. The texture of the potatoes will change in the freezer, so remove them before freezing. Defrost the frozen curry in the refrigerator for 24 hours before you want to reheat it. If you have any extra roux, keep it in an airtight container and store in the refrigerator or freezer for 1–3 months.
To Reheat
- Leftover curry sauce will thicken into a paste as it cools, so it tends to burn while reheating. To avoid this, stir ½ cup (120 ml) water or more into the leftover sauce until loosened. Then, gently reheat it on low heat. If the sauce seems thin, continue heating with the lid off to reduce the sauce.
Nutrition
Editor’s Note: This post was originally published on April 15, 2011. It has been updated with new pictures and video and the recipe instruction was slightly revised on May 15, 2022.
i have never cooked a curry before and it was delicious.But i think it could have been more spicier
Hello! I’m so happy to hear you enjoyed this dish! Thank you so much for trying my recipe. Japanese curry is usually not as spicy as Thai or Indian curry (it’s consider mild curry), so please add more spices as you like! 🙂
Hi Nami,
I love all your recipes!!
I’m looking to entertain friends for an authentic curry dinner, and wondering if this recipe has the authentic Japanese ‘Kare’ flavor…with the wine and bay leaves I wonder if it tastes different. Also, if I prepare your homemade roux, do I need to double that recipe for your beef curry recipe?
Thank you!
Mizue
Hi Mizue! Thank you so much for following my blog! If we use the premade curry roux from the store, everyone will think it’s “familiar” taste, even though you add wine and bay leaf. They just add layers of flavors, but the curry is still from the block. If you make your own curry roux, they won’t be “familiar” curry roux taste. The premade curry roux has all the unnatural ingredients so you can’t really copy it… but instead, the flavor is really wonderful and many readers told me they prefer making their own roux now. If you make your roux, make sure you get extra just in case. WIth other ingredients (vegetables), etc, the volume of your curry may be different from mine and you might need more roux at the end. So it’s safe to make extra or keep the premade curry roux handy so you can add in case it’s too watery. Hope this helps….
Hello, Nami!
I really love Japanese curry!! I’m going to try to make your version of beef curry, but I don’t consume alcohol. Is there any substitute for the red wine? or is it alright just to rule it out from the recipe?
Thank you!
Hi Dian! It’s okay if you omit it. It adds depth to the flavor and it’s just nice addition. But I understand your situation and don’t worry about the red wine in the recipe. You’ll need to add more stock to balance out the liquid that’s going to be missing. 🙂 Hope you enjoy!
Grape juice works really well as a red wine substitute. Hope that helps! 🙂
Good recommendation! 🙂
Should I omit the red wine if I’m not using beef? What about the broth?
I’m going to make tonkatsu curry, so I’m making it without the meat, then serving it with the meat cut up next to it.
Hi Joshua!
My beef curry recipe takes a longer time and requires extra steps. If you don’t use beef, I recommend using my other curry recipe.
https://www.justonecookbook.com/simple-chicken-curry/
You can omit chicken if you like. Use vegetables or chicken broth (or water) in that case. :). Hope you enjoy!
Hello! I’ve recently got into cooking curry and I’ve noticed a lot of recipes calling for thinly sliced onions (by the way, what is the best type of onion to use in your opinion?) but I’m not that partial to onions in that form. Would cutting them up in a different way mess with the overall curry?
Hi Omo! Yes, onions are always included to make curry because we rely on the sweetness coming out from cooked onion. 🙂 And the texture that adds thickness to the sauce. I use yellow onion (most of the time) and sometimes sweet onions. I love the texture of the onion but if you don’t like it, you can cut anyway you like. It’s better than completely omitting it. Hope this helps! 🙂
Thank you! I shall try it then.
Also, do you know why the meat is to floured? Does this do something to the overall flavor of the meat?
Sorry I have so many questions!
Hi Omo! We use flour to trap and absorb the juice and umami when you cook the beef. If you don’t use the flour, all the good flavor will go away. We use this technique for making stew etc. Hope this helps!
Awesome! Thank you so much for answering my questions! Okay one more: does the type of rice one uses matter when eating it with curry?
Hi Omo! You’re welcome! Being a Japanese person, the type of rice used for Japanese cooking matters a lot. However, if you are used to other kinds of rice, I think it’s okay to use it for curry rice. I highly recommend you to use short grain Japanese rice when you make sushi though. It has to be Japanese rice for sushi recipes. 🙂
Good recipe.
…But did anyone else find that 32oz of broth is plenty?
Hi Garry! Haha yes… When I make a curry that takes more time than my simple curry (put all ingredients and cook in one pot), I usually make a big pot so that I can freeze it. 🙂
Simmering my curry as I type. Left out milk and butter because I can’t eat much dairy. Can’t wait until it’s done.
Hope you liked the curry! 🙂
This is the best curry I’ve ever had, and I love your recipe! My entire Korean family goes nuts when I cook it this way, thank you!
Hi Aelu! Thanks so much for your kind feedback! I’m so happy to hear you and your family enjoyed this recipe! 🙂
Nami,
Today, I made this recipe with the following modifications.
1. Used lamb meat instead of beef.
2. Omitted the wine. No wine for our grand children.
3. Used a Granny Smith apple instead of Fuji.
4. Did not serve Fukujinzuke.
It was great. Next time I will used the Mild Hot Curry. Lovely recipe and delicious. Thank you!
Thank you Steve! I’m glad to know lamb works for this recipe too, so others who love lamb can enjoy this recipe. Thank you very much for writing your kind feedback and I’m happy that you enjoyed this recipe. Thank you!! 🙂
Greetings from Australia, Melbourne to be exact, thanks for recipe. I do love curries and now I have excuse to try a Japanese one, as I mostly cook Indian and Thai 🙂 Fzntastic 🙂
Hi Sylvia! Thank you for stopping by to leave a comment. I hope you enjoy my blog! Japanese curry is not as spicy as Thai or Indian, but it’s more influenced by the British as we use curry powder to make curry. 🙂
I’ve found your recipes recently and I must say that I’ve fallen in love! Two years back I visited Japan on a trip with 24 other classmates and I don’t think a single one of us regretted going. It was an amazing experience and I miss all of the kind people I met along the way most of all. With cooking as my passion, I knew I wanted to take back some of the delicious flavors of Japan. It was my first time trying curry, let alone cooking it. I’ve thoroughly enjoyed all of the recipes I’ve tried so far. You do amazing work; Thank you so much for giving us all a little piece of Japan! I can’t wait to impress everyone with it! 🙂
Hi Tay! Thank you so much for writing! I’m so happy to hear you enjoyed your trip to Japan! I’m glad my recipes came out well too. Thank you for trying them and writing your feedback! xo 🙂
Just made this recipe and it tasted soo good! The step-by-step photos were really helpful. Looking forward to trying more of your recipes!
Hi Audrey! So glad to hear you enjoyed this dish! I’m happy to hear you liked the step by step instructions! Hope you enjoy other recipes from my blog. 🙂 Thank you for writing!
i never knew it needed so much work. I always just brown my meat and throw in veg and just throw in the roux. no wonder mine taste so boring…
Hi Ivy! If you follow the directions on the package, everyone will be able to make a standard Japanese curry. There are always ways to improve the curry with additional steps and ingredients. 🙂
Would love to make this for my family tonight. Your beef curry recipe asks for 1 box (7-8.4 oz, 200-240g) Japanese curry roux . Instead of using the boxed curry, I will try your curry roux recipe. Your beef curry recipe asks for 1 box (7-8.4 oz, 200-240g) Japanese curry roux . What is the amount of homemade roux needed?
Thank you
Hi Shirley! The homemade curry roux is good enough for 4 cups of liquid. This beef curry requires 8 cups if you follow the recipe exactly (same amount of ingredients). Hope this helps. 🙂 I apologize for my late response due to my travel.
Hi Nami – just to confirm, so the homemade roux would only make half of this beef curry? If I want to use the homemade roux recipe in this beef curry recipe, I should double the homemade roux ?
Hi Mel! Yes, I’d double the recipe to be safe. This beef curry recipe makes more – when you add curry roux, gradually add in and taste. 🙂 Hope you enjoy!
quick question on chicken vs beef curry: I tried your curry recipe with chicken and it came out great but wanted to switch to beef this time figuring I could do exactly the same, just switching out chicken ingredients for beef (meat and stock). However, the beef recipe seems quite different! For example, you cook the beef separate and then add it to the stew pot, whereas with chicken you cook the meat in the stew pot after cooking the onions. Is there a special reason for this? I can see why you would add some red wine and mushrooms to beef and not chicken curry, for flavoring, but some other ingredients simply seem to go in a different order and I am not sure why? ちょっとばかな質問を聞いてすみませんがよろしくお願いします!
Hi April! 大丈夫ですよ!なんでも質問してください。 🙂
There is no specific way to make curry. So you can make Beef Curry using my chicken curry recipe (that’s very basic curry recipe). If you have time, I highly recommend to cook on low heat for a long time, too. I like to sear the beef cubes which helps trap umami inside the beef. There are different ways/steps to enhance the flavors depending on ingredients. In general, you have to cook from hard texture ingredients first and veggies that cook fast should be added later on (depending on how long you plan to cook). Meat should go in earlier to adds more flavor to the stock. If you want to keep the texture of veggies, you have to decide when to add. Some prefer onions to be melted while others prefer to keep the shape, etc. Please write me back with any questions you may have if I didn’t answer your questions. 🙂 Hope this helps!