Japanese Curry

This one-pot Japanese curry tastes better the longer it stews, as the sauce, with hints of Worcestershire and ketchup, seeps into the beef and vegetables.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 360 Calories

Ingredients

• water to cover
• 1 cube chicken bouillon
• 3 onions, quartered
• 1 tablespoon ketchup
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon vegetable oil, or more as needed
• 4 carrots, cut into 2-inch pieces
• 3 medium potatoes, cut into 3-inch chunks
• 1.5 teaspoons Worcestershire sauce
• 1.75 pounds beef chuck, cut into 2-inch cubes
• 1.5 (3.5 ounce) containers Japanese curry roux, or more to taste

Recipe Instructions

Step 1

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.

Step 2

Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.