Hey Buzy Beez! I hope you're having a good week so far! So thankful that today is a Holiday as I need that extra day to get the house ready for baby. Less than 2 months!! Ahhhh! We got a lot done this weekend, as Nate built some closets in the garage and we moved some boxes out of the office to make room for the nursery. The office / nursery will still need to be shared because we only have 2 rooms here, but that should work out okay for the next year or so. Thankfully we have extra storage now! :)
OKay now onto the real reason why you are here - the Japanese beef curry!! I must have eaten these things weekly in college because they were soooo good, comforting, and filling. There's something about that super soft stew meat with that thick gravy-like curry over rice. My favorite was always that crunch from the pickled ginger. So delicious!
Here are two ways to prepare it. The first is how I showed you on my latest Youtube video: 3 curries in the Instant Pot and the second is a traditional stove top cooking method - as promised! Which method will you be using?
Japanese Beef Curry
Serves 4
Ingredients:
⅓ cup flour
4 tbsps unsalted butter
2 tbsps S&B curry powder
1/2 tbsp garam masala
1 tbsp soy sauce
1 tbsp ktchup
1 tbsp worchestershire sauce
1 tbsp honey
1 tsp kosher salt
1 lb beef stew meat
2 carrots
3 medium yukon gold potatoes
1 medium onion
2 garlic cloves, minced
1 tsp ginger, minced
2 cups chicken broth
INSTANT POT METHOD
Press the saute button and let it get hot.
To make roux first: melt butter and then add in flour. Let it toast for a minute, then add curry powder and garam masala. Mix until it becomes a thick paste. Remove from heat.
Add olive oil and brown the beef. Add sliced onions and cook for a few minutes to brown the onions. Add ginger, garlic, honey, soy sayce, ketchup, worchestershire sauce, and kosher salt, and curry roux. Mix well with meat. Pour in carrots, potatoes, and chicken broth. Cover and press meat / stew button and time it for 20 minutes.
STOVETOP METHOD
In a sauce pan, add butter on medium heat and let it melt completely. Add in flour and mix well for a minute. Add garam masala and curry powder and continue mixing until until it becomes a thick paste. Remove from heat.
In large heavy bottom pot, heat on medium high heat and add olive oil. Once pot is hot, add in beef chunks in batches and let it sear on each side for 3 - 4 minutes until golden brown. Once they are all done, add the beef back into the pot and add onions. Saute for 3 minutes until fragrant and translucent. Next add in garlic and ginger and continue to saute for a few minutes. Next, add the honey, soy sayce, ketchup, worchestershire sauce, and kosher salt, and curry roux plus 3 cups of chicken broth and 2 cups of water. Let it simmer on medium heat with the lid covered for 1 hour until beef is tender. Finally add in potatoes and carrots and continue cooking for 30 minutes. Once ready, season with salt and pepper to taste. The sauce should be thick and flavorful.
Serve with rice and pickled ginger if you like. Enjoy!
I'll be posting the cooking method for the Thai Chicken curry and the Vietnamese Chicken curry in the next few days so be sure to check back!
