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.
Very nice recipe. My wife doesn’t really care for strong flavors, so I used half a box of the curry and none of the dried curry. She said it was perfect. I also left out the potatoes because we generally just strive for one starch with a meal and of course we wanted the rice. I didn’t use wine but did add celery and lots of snow peas. The snow peas add the sweetness but also adds nutrition. Lastly I cut up the meat the night before and marinated the beef in a couple tablespoons of Shio koji for 24 hours. I love the flavor that the Shio koji brings to any dish but it really helps tenderize the meat also. Since it is a bit salty, I used no salt added beef broth
Thanks for all you do here. I’ve learned a lot from this site.
Hi Jim! Nami and all of us at JOC are so glad to hear that you enjoyed the recipes and everything else that we share. It means so much to us.💞
Thank you for trying this recipe and sharing your cooking experience with us.
Happy Cooking!
Made it twice: stew beef is fine but chuck roast is divine! And I’ve always had trouble when a recipe asks me to put in red wine with beef. I skipped it this time and it’s better than the first! It takes a little long but it’s worth it, and I feel so fancy!
Hi Lirbe! Thank you for trying Nami’s recipe and sharing your cooking experience with us!
We are so happy to hear you enjoyed the Japanese curry! ☺️
Hello Nagi! I really love this recipe and I appreciate you writing the nutrition information but what counts as one serving for this curry? Is it 4oz or is it a certain amount of grams? Thanks for all your hard work!
Hi Harry! Thank you for reading Nami’s recipe and trying her recipe!
On our website, one serving is approximately, and dividing the recipe by the number of servings in the recipe card. For example, this Japanese Beef curry recipe makes 8 servings.
We hope this helps!
I never like any Japanese curry roux until I tried your recipe. Thank you! The tomato paste and adding the roux the last 5 minutes was a game changer.
Hi ALvy555, Thank you for reading Nami’s post and trying her recipe!
We are glad to hear you enjoyed homemade curry!🥰
Hello! It seems the recipe has been updated recently. I believe there used to be a type of red wine reccomendation to use in the recipe; however I cannot seem to remember what it was. What type of red wine would you recommend to use?
Hi Yaki! You can use any red wine, but Nami recommends using a smaller bottle for convenience for cooking!
4-pack Sutter Home® Cabernet Sauvignon – each bottle only contains 6.3 oz/187 m.).
We hope this helps!
What are alterbativea for japanese curry powder and red wine?
Hi Maria! Thank you very much for trying Nami’s recipe!
You can replace red wine with broth or water if you prefer.
As for Japanese curry powder, its main ingredients are turmeric, coriander, cumin, fenugreek, pepper, chili, orange peel, and other spices. https://www.justonecookbook.com/japanese-curry-powder/
How about replacing it with similar spices that you would like?
We hope this helps!
Hi, I’ve made this before using your recipe and its lovely but want to make it for my sad who is allergic to onion. Any recommendation for replacement?
Hi Esca! Thank you very much for trying Nami’s recipe and for your kind feedback!
How about using Celery? We hope this works for you!💞
Hi Naomi
I don’t have any button mushrooms on hand. Can I replace with Shimeji mushroom?
Hi Evelyn! Thank you very much for trying Nami’s recipe!
Sure, you can use Shimeji mushroom, but it has a different smell and flavor, so the curry will have a more earthy flavor.
Brown button mushrooms or Portobello (Portobella) Mushrooms are closer flavors.
We hope this helps!
Want to try this recipe tonight! Can I use sweet potato in lieu of russet potato?
Hi Maria! Sure, you can use sweet potato if you prefer. It will be sweeter curry from the sweetness of the sweet potato.
We hope this helps!
Hello, I tried this recipe with few deviations, but the flavor and consistency was more like a beef burgundy than a curry. I used exactly a cup of red wine and filled with stock until it just covered the ingredients but still very soupy at the end. Curious if anyone else had such issues.
Hi Chris! We are sorry to hear your Beef Curry didn’t turn out well.
We are wondering what type or brand of Curry roux you use for your curry (Step 9). Curry flavor comes out differently depending on the curry roux. Maybe try a different brand’s curry roux or use Nami’s homemade curry roux? https://www.justonecookbook.com/how-to-make-curry-roux/
If your curry comes out soupy, you can add more curry roux to make it more thick curry.
We hope this helps!
I find less is more with curry coconut milk spices anything with beef and wine seems to come out like stragonof I find a dash of wine or even just miso to add that depth
Hi Chris, I see… Thank you for your feedback!
What kind of roux have you used, if you don’t mind me asking?
The roux is what thickens it. If you leave that out, it will absolutely be very soupy.
Hi Nami, I’ve love your blog and I’ve been making your Japanese chicken curry for years and its a huge hit with the family. I’m wanting to try the beef one for a change but I’m struggling to find the SB curry powder in the UK. Would something like an Indian medium curry powder be an acceptable substitute? I’m trying to avoid making the curry powder entirely from scratch. Any advice would be amazing thank you!
Hi Kirsty! Thank you very much for trying Nami’s recipe!💞
We are not sure what spices are in the Indian curry powder, but we think it should work making curry roux.
Here is a post about curry powder, and we hope this helps adjust a curry powder. https://www.justonecookbook.com/japanese-curry-powder/
Happy Cooking!
Thank you Nami for this delicious recipe!
I replaced the apple with a little sugar (1/2 tbsp) and vinegar (2 tbsp) cause I don’t like apples mixed in food (just the thought of having it in the curry disgust me even if the quantity wouldn’t make it taste like apples) and it turned out great.
Hi Julie! Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!
We are glad to hear it turned out great, and you enjoyed the curry!😊
Hi, if I were to use a donabe for this, what size would be recommended? Or if you know how many litres this makes? Any advice would be greatly appreciated.
Hi Marcel! Thank you very much for trying Nami’s recipe!
This recipe will make about 4~5 litters total. So the large size Donabe will be a better choice.
We hope this helps!
A dear friend of mine is Japanese and just had a mastectomy. I was looking for the perfect meal to bring to her for comfort – this did fantastic. Thank you!
Hi Rachael! Thank you very much for trying Nami’s recipe!
We are so glad to hear Nami’s recipe help to deliver comfort to your dear friend. Wishing your friend a speedy recovery. 💞
How necessary is flouring the beef? I’ve done recipe a few times and it’s great, but the process of browning all the beef is very time consuming.
Hi Poggers! Thank you very much for trying Nami’s recipe and for your kind feedback!
Dredging the beef will help keep the flavor in, and Searing enhances the savory ‘meat’ flavor and fills the finished dish with the depth and complexity of flavor. We believe it is well worth the extra effort.
We hope this helps!