Japanese Beef Curry

Ingredients

• 4 lb beef chuck roast (Trimmed of fat and sinew; cut into large 2-inch pieces)
• 3.5 tbsp neutral oil (Source gives 3–4 tablespoons, used for searing and sautéing)
• 2 large onions (Sliced 1/4 inch thick)
• 4 carrots (Peeled and cut on the angle into large 3/4-inch pieces)
• 28 oz whole tomatoes (One can; drain well and halve any large tomatoes)
• 1 lb cremini mushrooms (Wiped clean and cut in half)
• 2 qt chicken stock
• 2 bay leaves
• 0.25 cup whole garlic cloves
• 1 box Japanese curry roux blocks (Use House, Glico, or S&B; box size is not specified)
• salt (To taste; use 3–4 dashes or grinds to lightly season the beef)
• black pepper (To taste; use 3–4 dashes or grinds to lightly season the beef)

Steps

1. 1

   Cut the beef chuck roast into large 2-inch pieces. Lightly season the pieces with salt and pepper, using about 3–4 dashes or grinds.

2. 2

   Heat a Dutch oven or large heavy pot over medium-high heat. Add about 1 tablespoon of the oil. Place half of the beef in the pot, leaving space between the pieces.

3. 3

   Sear the beef undisturbed for 1–2 minutes, until it develops a crusty brown surface. Turn it to another side and sear for another 1–2 minutes, then turn it once more and sear the remaining side. Transfer the browned beef to a bowl and set aside.

4. 4

   Repeat the searing process with the remaining beef and additional oil. If the pot is small, sear the beef in 3–4 batches rather than crowding the pan. Set all of the seared beef aside in the bowl.

5. 5

   Return the pot to the stove. Add the remaining tablespoon of oil and the sliced onions.

6. 6

   Cover the pot, turn off the heat, and let it rest for a couple of minutes. The moisture from the onions will soften the browned juices on the bottom of the pot.

7. 7

   While the pot rests, peel the carrots and cut them on the angle into large 3/4-inch pieces. Wipe the mushrooms clean and cut them in half. Set the prepared vegetables aside together in a large bowl.

8. 8

   Remove the lid and stir the onions, scraping the browned juices from the bottom of the pot. Turn the heat to medium and sauté the onions for about 8–10 minutes, until they form a soft, translucent mass.

9. 9

   Return the seared beef and any accumulated juices to the pot. Add the chicken stock, bay leaves, and garlic cloves.

10. 10

    Raise the heat to high and bring the pot to a simmer.

11. 11

    Lower the heat to medium. Skim any scum and fat from the surface, cover the pot while leaving a small crack, and simmer for 90 minutes, skimming the surface occasionally.

12. 12

    Check the beef with a fork. It should be tender. If it is not yet tender, continue cooking for another 15–30 minutes, until it is.

13. 13

    Add the mushrooms, drained tomatoes, and carrots. Cook for an additional 20–25 minutes, until the vegetables are soft but still hold their shape.

14. 14

    Stir the curry roux blocks into the hot liquid and let them soften for 1 minute. Gently mix them into the curry.

15. 15

    The curry should thicken and become gravy-like within about 5 minutes. Lower the heat to medium and continue cooking for another 5–10 minutes to meld the flavors.

Notes

Use canned tomatoes with sturdy fruit so they do not disintegrate into the curry. The curry is relatively loose initially but thickens as it sits; add water to loosen it if needed, especially when reheating leftovers. Additional curry roux can be added if a thicker curry is desired. The curry reheats well and tastes better the next day. Serve with rice; the source also mentions optional fried eggs, but does not include them in the structured ingredient list.

Nutrition per serving

• main
• stew
• Japanese
• comfort food
• one-pot
• make-ahead
• reheats well