Ingredients:

  • 1.5 lbs (680g) boneless chuck steak, cut into 1-inch cubes
  • 1 tbsp vegetable oil (15ml)
  • 1 large onion, chopped (about 1 ½ cups, 225g)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) russet potatoes, peeled and chopped into 1-inch pieces
  • 6 cups (1.4L) water or low-sodium chicken broth
  • 1 package (approx. 8.4 oz/240g) Japanese Golden Curry roux cubes (mild, medium-hot, or hot, depending on preference)
  • 1 tbsp honey (15ml) (optional, for a touch of sweetness)
  • 1 tsp soy sauce (5ml)
  • Salt and freshly ground black pepper to taste
  • Cooked Japanese short-grain rice (approximately 3 cups uncooked rice, yields about 9 cups cooked)
  • Fukujinzuke (Japanese pickled relish), for garnish (optional)

Instructions:

  1. Season beef with salt and pepper. Heat oil in the pot over medium-high heat. Brown the beef in batches, avoiding overcrowding. Remove the beef and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute. Add carrots and potatoes and cook for another 5 minutes.
  3. Return the browned beef to the pot. Pour in water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the beef and vegetables are tender.
  4. Break the curry roux cubes into smaller pieces. Turn off the heat, or reduce to the very lowest simmer. Add the roux pieces to the pot and stir until completely melted and the sauce is smooth and thickened.
  5. Stir in honey (if using) and soy sauce. Taste and adjust seasoning with salt and pepper as needed. Simmer for another 5-10 minutes to allow the flavors to meld.
  6. Serve hot over fluffy Japanese rice. Garnish with Fukujinzuke, if desired.