MenuA hearty and comforting Japanese curry made with tender beef and vegetables, served over rice.
Cut the beef chuck into bite-sized pieces and season with salt and pepper.
Heat the vegetable oil in a large pot over medium-high heat.
Per serving
Add the beef to the pot and brown it on all sides, about 5-7 minutes.
While the beef is browning, chop the onion, carrot, and potato into bite-sized pieces.
Once the beef is browned, add the chopped onion to the pot and sauté until translucent, about 3 minutes.
Add the chopped carrot and potato to the pot and stir to combine.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 20 minutes.
After 20 minutes, add the Japanese curry roux to the pot and stir until dissolved.
Continue to simmer for another 10 minutes, stirring occasionally, until the sauce thickens.
Serve the curry over steamed rice.