Description
A rich and comforting Japanese beef curry featuring tender stew beef simmered with aromatic spices, vegetables, and a hint of coconut milk, served over fluffy black rice for a delightful twist. Perfect for a hearty meal that blends traditional Japanese curry flavors with warm spices.
Ingredients
Scale
Beef Curry
- 1 lb stew beef
- 1 large onion, diced
- 2 medium carrots, grated or chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons curry powder
- 1/2 tablespoon grated coconut
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1/2 cup coconut milk
- 1/4 cup peas
Additional Ingredients
- Water, as needed to cover ingredients
- Cooked black rice, for serving
Instructions
- Heat oil and brown beef. In a large pot, heat the vegetable oil over medium heat. Add the stew beef and brown it on all sides, stirring occasionally to ensure even cooking. Remove beef from the pot and set aside.
- Sauté onions and carrots. In the same pot, add the diced onion and sauté for about 5 minutes until translucent and soft. Add the grated carrots and cook for an additional 3-4 minutes, stirring occasionally.
- Add aromatics and seasonings. Return the browned beef to the pot with onions and carrots. Stir in soy sauce, Worcestershire sauce, ketchup, curry powder, and grated coconut to coat the meat and vegetables evenly.
- Add liquid and spices. Pour in enough water to cover the ingredients. Season with black pepper and salt, and add the bay leaves for flavor. Bring the mixture to a simmer.
- Simmer curry. Reduce heat to medium-low, cover the pot with a lid, and let the curry simmer gently for 1.5 to 2 hours until the beef is tender and flavors are infused.
- Cook rice. While the curry simmers, prepare black rice according to package instructions to serve alongside the curry.
- Finish the curry. Once the beef is tender, remove and discard the bay leaves. Stir in coconut milk and peas, warming through for a few minutes.
- Serve. Spoon the rich beef curry over the cooked black rice and enjoy.
Notes
- For deeper flavor, brown the beef well but avoid overcrowding the pot to ensure even browning.
- Add peas towards the end to keep them vibrant and tender.
- Adjust curry powder and spices according to your heat preference.
- Black rice adds a nutty flavor and unique texture but white jasmine rice is a good alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
