Name: Japanese Beef Curry (Kare)
Ingredients: 1 tbsp oil; 1 ½ lbs beef bottom round (cut into 2 inch cubes); 2 onions (cut into 1 inch pieces); 3 to 4 cups beef broth; 6 carrots (cut into 1 inch pieces); 2 large russet potatoes (cut into 2 inch cubes); 1 sweet potato (grated); 1 apple (grated); 1 tbsp honey; 1 3.5- ounce box Japanese curry roux (Golden Curry Brand - Hot); 4 cups cooked Japanese medium grain rice (Nishiki Premium Grade)

Print Recipe

Japanese Beef Curry (Kare)

Course: Asian, Beef, Main Course, One Dish, Soups / Stews

Servings: 4 servings

Ingredients

1 tbsp oil
1 ½ lbs beef bottom round cut into 2 inch cubes
2 onions cut into 1 inch pieces
3 to 4 cups beef broth
6 carrots cut into 1 inch pieces
2 large russet potatoes cut into 2 inch cubes
1 sweet potato grated
1 apple grated
1 tbsp honey
1 3.5- ounce box Japanese curry roux Golden Curry Brand - Hot
4 cups cooked Japanese medium grain rice Nishiki Premium Grade

Instructions

Heat the oil over medium high heat in a large pan. Add the beef and brown on all sides. Remove and set aside.
Add the onions and saute until soft.
Return the beef to the pan with the onions and add enough beef stock to cover. Bring to a boil then reduce heat, cover and simmer until beef is fork tender, about 1 to 2 hours.
Add the carrots, potatoes, sweet potatoes, apple, honey and curry roux. Cover with more beef stock. Bring to a boil and stir until roux is dissolved. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Serve over rice.