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.
Hi, I tried your recipe and my curry came out much darker! (Was still delicious) Was wondering if you could give some timings on a few things… Since the total cook time is 1hr and 40 minutes… but only 12 minutes of cooking are actually accounted for!
Hi Ollie! Thank you so much for your feedback! I added some minutes to several steps that may be helpful. 🙂 Regarding the color of curry, do you think it’s the brand and spicy level of curry roux? Mine in this is mild curry in this recipe. I know that medium spice (Now my kids can eat 1/2 mild 1/2 medium) is darker roux I think…
Hi Nami. Great thanks! I’m only starting out with cooking so sometimes it’s a bit of a struggle if things aren’t black and white for me. I think the reason my curry came out darker maybe due to the rich beef stock I used instead of the normal stuff (lack of normal beef stock at my local supermarket). For my roux I just followed your roux recipe. I imagine it’s probably down to the stock difference! Either way it came out tasty and that’s all that matters!
Hi Ollie! I understood. When I shared the recipe, I was new to writing recipes too, and I hope my writing/recipes have improved. Thank you for your feedback. It helps my writing, and I hope to go back to old recipes and give more information as well. 🙂
And thanks for letting me know about the broth. Sounds like you had a wonderfully delicious rich broth! 🙂
I’ve made this recipe twice already and I’m making it tonight for Christmas dinner with my family, it’s this good.
It’s a little lengthy which is great to put everyone to work as we listen to holiday tunes and sip on hot glogg!
Thanks for the recipe and happy holidays.
Hi Damien! Thank you so much for trying this recipe again! Hope you and your family had a wonderful Christmas with this recipe. 🙂
Hello! Can I make this in my instant pot? I saw you had a chicken curry recipe for the instant pot but I’d like to try beef instead.
ありがと‼︎
Yes you can use the Instant Pot. Use less liquid, since liquid won’t evaporate in the pressure cooker. 🙂
Best Curry I’ve made so far!
Hi Jesse! Thank you for trying my recipe! I am so happy to hear you enjoyed it!
This recipe is SO good! I think I have a new cool-weather favorite recipe!
Hi Bryan! Thank you so much for trying this recipe!!
I followed this recipe exactly and it was a complete waste of time. It was the worst curry I’ve had and it was inedible.
Hi Kerry! I’m sorry this recipe didn’t work out for you.
Hi Namiko,I cooked kemma curry it was delicious.I cooked with ground beef instead of ground pork.I’m cooking beef with curry now.I love your videos and your step by step, instructions.Arigato Ramon
Hi Ramon! I’m glad to hear you enjoyed my Keema Curry recipe! HOpe the Beef Curry came out well. Thank you for your kind feedback!
I plan on making curry for the first time. I need to make 2 batches: a vegetarian one with fake meat and a regular beef one for my husband. Mine needs to be mild, but his needs to be spicy. What can I add to his to make it more spicy in flavor?
Hi Danielle! I am sorry for my late response. If you are using Japanese curry roux, you should use “Hot” labeled one for your husband. BUT Japanese spicy level is “nothing” compared to Thai or Indian curry level… so if that’s the case, you can make it spicier with chili peppers and other hot sauce of his choice. 🙂
The recipe is excellent!!
I made my own roux and garam masala mixture.
Thank you very much!!!
Hi Daniel! Thank you for trying tis recipe and I’m so happy you enjoyed it. Thanks for the kind feedback. 🙂
Hi, Nami! Thank you so much for this recipe – it’s the best Japanese Beef curry I’ve found. My daughter loves curry as much as I do, and I’ve looked hard for the perfect recipe. I love your site, and hope you continue to make wonderful dishes!
Hi Vikki! I’m so sorry for my late response. Thank you for trying this recipe and I’m so happy you and your daughter liked this recipe! Thank you for writing your kind feedback. Yes, I’ll continue to share more recipes! Please subscribe or come back often. xoxo 🙂
Hey Nami! Thanks a lot for your recipe! It seems to me like you use kind of a double concentration here, right? You got full beef stock as liquid + the curry roux. In the recipe of the curry roux they are only talking about adding water as liquid, no? This is not meant as a critique, I’m just wondering how you came up with this. Is the curry roux not strong enough? All the best!
Hi Joshua! I’m so sorry for my late response. Yes, curry roux box requires just simple water, and you can use water too if you like. Or you can make it more flavorful with beef/chicken/vegetable stock based on your protein. The roux is made in a way that water will work. However, beef stock has much more flavor than water and you can enhance the curry that way… try both and see which one you like it. The curry roux recipe does not require wine etc either. I don’t want to make curry by following the box because nothing special about it (everyone will end up with same curry). 🙂
So if I were to use your homemade roux recipe would I need to make 2 batches of it for the curry one since it says that the roux recipe is only for 4 cups of liquid and there’s 8 cups of beef broth? Or does the seasoning in the Curry one mean that only one batch of roux is necessary?
Hi Alvina! I would make two batches for this curry, just because it requires more liquid, and you don’t want to make the curry roux later on when you don’t have enough… 🙂
Hi Nami-chan (If I may have the liberty to call you so),
Is there something you can substitute the wine with? I don’t drink alcohol due to my religion.
Arregato Gozaimasu
Hi Yasmine! Sure, you can call me so. 🙂
You can add same amount of beef/vegetable broth/water instead in Step 10. 🙂
Can I use the medium hot box curry roux for this recipe?
Hi Jessica! Sure! Any spice level is good, and up to you. 🙂 Hope you enjoy!
This is the biggest over complication ever… If you’re going to do all this just make your own roux. All you really need is beef, onion, potato, carrot, water, roux.. No broth, wine, milk… At this point you have basically made a second and possibly even third sauce within the curry….
True, this recipe takes extra long compared to my other curry recipes on my site (which use just simple roux + ingredients). However, it’s not about roux here that matters. You can use homemade roux too, but the point is that you saute onion for a long time, sear the meat separately… it’s all about extra step that gives more flavor (not the curry flavor) to the dish. Like I mentioned in the post, this is not a quick and easy Japanese curry dish. But even with the store-bought roux, end result is pretty amazing. Hope it makes sense. If you were looking for simpler curry, here is the recipe:
https://www.justonecookbook.com/simple-chicken-curry/ (with roux or homemade roux)