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Beef Curry Stew - Japanese Style

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.
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Course: Dinner
Cuisine: Japanese
Keyword: beef, curry, easy, rice, stew, vegetables
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 560kcal
Author: Hot Bod Zone Recipes


  • Large Stockpot
  • Medium Pot for Rice


  • 1 lb beef for stew
  • 4 tbsp curry powder
  • 1 tsp garam masala
  • 2 tbsp garlic spice paste
  • 2 tbsp ginger spice paste
  • 2 large carrots
  • 1 large russet potato
  • 1 large sweet red apple
  • 1 large yellow onion
  • 4 cups beef stock (or broth) no-salt-added
  • 1/2 cup green onions presliced
  • 2 tbsp tomato paste
  • 1 bottle white wine
  • 2 tbsp canola oil
  • 1 tsp kosher salt
  • 3 tbsp soy sauce reduced-sodium
  • 2 tbsp sugar
  • 1 1/2 cups white rice


  • 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.


Especially good with brown rice as a substitute.


Calories: 560kcal | Carbohydrates: 69g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 860mg | Fiber: 6g | Sugar: 15g | Calcium: 6mg | Iron: 6mg