Slow-Cooker Japanese Beef Curry
- Rice, white or brown - 1 cup
- Onions, red - 1/2, chopped
- Carrots - 2, chopped
- Turnips - 1, cubed
- Garlic - 4 cloves, chopped
- Ginger - 1 tsp, grated
- Chives - 2 tsp, chopped
- Limes - 1/2 , wedges
- Beef, boneless chuck, shoulder or round roast - 1 lb, cubed
- Potatoes, russet - 1, cubed
- Stock, low-sodium beef - 3 cups
- Sugar, brown - 1 Tbsp
- Curry powder - 1 Tbsp
- Ketchup - 2 Tbsp
- Tamari - 3 Tbsp
- Garam masala - 2 tsp
- Salt - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Cornstarch - 1 Tbsp
- Water - 3 Tbsp
- Rice - Double if making Thursday's meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Onions / Carrots / Turnips / Garlic / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
- Chives / Limes - Prep as directed. (Can be done up to 3 days ahead)
- Beef - Chop beef into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Potatoes - Prep as directed.
- Slow-cook curry - Combine beef, onions, carrots, turnips, garlic, ginger and potatoes in the bowl of a slow-cooker. In a mixing bowl, combine stock, sugar, curry powder, ketchup, tamari, garam masala, salt, black pepper and red pepper flakes and pour over the meat and vegetables. Cook curry on low 7 to 8 hours (3 to 4 hours on high). (Note: If you prefer not to use the slow-cooker, you can also brown the beef with some oil in a Dutch oven. Set beef aside and add vegetables to pan. Saute until vegetables begin to soften. Add beef and remaining ingredients - stock to red pepper flakes - to pot. Simmer until vegetables are tender and beef is cooked through, 20 to 25 minutes.)
- When curry is nearly finished cooking, whisk cornstarch with water and add to curry. Stir to combine and cover slow-cooker. Turn slow-cooker to high and continue cooking for 10 minutes to let sauce thicken.
- If rice was made ahead, reheat in the microwave (remember to reserve half if doubled).
- Taste curry and season with some salt and pepper, if needed.
- Divide rice between serving bowls and top with curry. Top bowls with chives and serve with lime wedges. Enjoy!
My husband loved this. Can't wait to dig into the leftovers.0 Helpful
I used the Dutch oven method and left the lid off the entire time. It thickened up nicely. I’m looking forward to having leftovers, once the flavors have had a chance to sit longer. It’s already very flavorful straight out of the pot!0 Helpful
Used curry cubes as a shortcut.0 Helpful
Really tasty. Even better the next day!0 Helpful
Japanese curry is one of my favorite dishes. To make it more authentic, with recommendations from my Japanese mother-in-law, in the recipe for 8, I tripled the cornstarch, added three mashed bananas and 2-3 Tbsp of peanut butter. Could also try grated apple.0 Helpful
added some coconut milk at the end. It was ok.0 Helpful