Slow-Cooked Japanese Beef Curry

Slow-cooked Japanese beef curry with tender beef, potatoes, carrots and a rich mild curry sauce.

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The beef is simmered until tender before the curry roux is added, preventing the thickened sauce from scorching during the long cook.

Ingredients

• 1.1 kg beef chuck (cut into chunks)
• 2 onions (sliced)
• 2 carrots (cut into chunks)
• 500 g potatoes (cut into chunks)
• 2 tbsp neutral oil
• 1.2 litres beef stock
• 180 g Japanese curry roux
• 0.5 grated apple (optional)
• 1 tbsp soy sauce
• 1 tbsp honey

Step-by-step method

1. Pat the beef dry and season lightly. Heat the oil in a heavy pot and brown the beef in batches, then transfer to a plate.
2. Add the onions and cook over medium heat for 10 minutes until soft and lightly golden.
3. Return the beef and add the stock. Bring to a gentle boil, skim any foam, then cover partially and simmer for 70–80 minutes.
4. Add the carrots and potatoes and cook for another 25–30 minutes until the vegetables and beef are tender.
5. Turn the heat to low. Break the curry roux into pieces and dissolve it gradually into the hot broth, stirring constantly.
6. Add the grated apple, soy sauce and honey if using and simmer gently for 10 minutes until thick and glossy.
7. Taste and adjust the seasoning, then serve over steamed Japanese rice.