Japanese Beef Curry (Gyū Kare)

Japanese Beef Curry (Gyū Kare)

This rich and comforting Japanese beef curry features tender chunks of beef chuck roast simmered in a velvety curry sauce with vegetables. Unlike Indian curries, this Japanese version is mild, slightly sweet, and incredibly satisfying served over fluffy short-grain rice.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Japanese

Keyword: Curry

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 485kcal

Equipment

Chopping Board

Chef's Knife

Dutch Oven

Ingredients

2 lbs beef chuck roast cut into 2-inch chunks
1.5 large onions chopped
2 medium potatoes cut into large chunks
2-3 carrots cut into large chunks
8 oz mushrooms sliced (optional)
3 cloves garlic minced
1 tablespoon fresh ginger minced
4-5 blocks Japanese curry roux
1 tablespoon curry powder
3 cups beef stock or broth
½ cup red wine optional
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 medium apple grated
¼ cup milk
1 bay leaf
Salt and pepper to taste
2 tablespoons vegetable oil
6 cups cooked Japanese short-grain rice

Instructions

Season beef chunks generously with salt and pepper. Heat oil in a large heavy-bottomed pot over medium-high heat and sear beef until browned on all sides. Remove and set aside.
In the same pot, sauté chopped onions until golden brown, about 8-10 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
Add potatoes, carrots, and mushrooms to the pot. Stir and cook for 3-4 minutes.
Return seared beef to the pot. Add red wine (or additional stock) and bay leaf. Bring to a simmer, cover, and cook for 45 minutes until beef is tender.
Add beef stock and tomato paste, stirring to combine. Bring mixture to a gentle simmer.
Break curry roux into pieces and gradually stir into the pot until completely dissolved. Add curry powder, grated apple, Worcestershire sauce, and milk.
Simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens to coat the back of a spoon.
Remove bay leaf and adjust seasoning with salt and pepper. Serve hot over cooked Japanese rice.

Notes

Japanese curry roux blocks can be found in Asian grocery stores or online. Popular brands include Golden Curry and Vermont Curry.

For deeper flavor, brown the beef in batches to avoid overcrowding the pot.

The grated apple adds natural sweetness and helps tenderize the meat - don't skip this ingredient.

Curry tastes even better the next day as flavors meld together. Store covered in refrigerator for up to 3 days.

Substitute beef chuck with beef short ribs for an even richer flavor, but increase cooking time by 15-20 minutes.

For a dairy-free version, substitute the milk with additional beef stock or coconut milk.

Nutrition