Made with beef, potatoes, carrots, mushrooms, and curry roux. This savory and hearty Japanese beef curry makes a fabulous introduction for new curry eaters. Adapted to Japanese taste, it’s milder, sweeter with a stew-like texture. Even children enjoy it thoroughly! You have to give this easy recipe a try.
Chop yellow onion (1 cup); grate apple. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3–4 minutes, turning occasionally, or until browned on all sides. Remove beef and set aside.
Add yellow onions to the same pot; cook and stir 4–5 minutes or until tender and lightly browned. Add garlic, ginger, and apples to pot; cook 2–3 minutes, stirring occasionally, or until apple starts to break down. Stir in tomato paste; cook 1 minute, stirring often. Add curry, garam masala, stock, and beef; bring to a boil.
Reduce heat to medium-low; simmer 45 minutes. Meanwhile, peel and cut potato and carrots into 1-inch cubes.
Add carrots and potatoes to beef mixture; cook 30 more minutes or until vegetables are tender and beef is at least 145°F.
Prepare rice following package instructions (during the last 20 minutes cook time). Stir soy sauce and sugar into stew; serve over rice, topped with green onions, if desired.