Beef Curry Stew Japanese Style Food

JAPANESE-STYLE BEEF STEW

Japanese-Style Beef Stew image

The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.

Provided by Mark Bittman

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
1/4 cup soy sauce
1/4 cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste

Steps:

In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams

JAPANESE BEEF CURRY

Japanese Beef Curry image

Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry eaters. Adapted to Japanese tastes, it's mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.

Provided by Namiko Chen

Categories Main Course

Time 3h

Number Of Ingredients 24

Ingredients

2 onions ((large; 1¼ lb, 567 g for 8 servings))
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((divided for the onions and beef))
2 Tbsp unsalted butter ((divided for the onions and beef))
1 russet potato ((11 oz, 309 g for 8 servings))
1 carrot ((large; 8 oz, 230 g for 8 servings))
6 cremini mushrooms ((2.6 oz, 80 g for 8 servings))
1 knob ginger ((1 inch, 2.5 cm; ½ tsp grated for 8 servings))
1 clove garlic ((minced))
1¼ lb boneless chuck roast
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour (plain flour)
½ cup red wine
½ Tbsp Japanese curry powder
1 Tbsp tomato paste ((or ketchup))
4 cups beef stock/broth
⅛ apple ((I use Fuji apple; add more for sweetness; substitute 1 Tbsp honey or mango chutney for 8 servings))
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1 box Japanese curry roux
cooked Japanese short-grain rice ((1-1½ cups (180-270 g) per person))
fukujinzuke (Japanese red pickled vegetables) ((optional))
rakkyo (Japanese pickled scallion) ((optional))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 426 kcal, Carbohydrate 28 g, Protein 23 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 938 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

CURRIED BEEF STEW

Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

BEEF CURRY STEW - JAPANESE STYLE

Beef Curry Stew - Japanese Style image

Made with beef, potatoes, carrots, mushrooms, and curry roux. This savory and hearty Japanese beef curry makes a fabulous introduction for new curry eaters. Adapted to Japanese taste, it's milder, sweeter with a stew-like texture. Even children enjoy it thoroughly! You have to give this easy recipe a try.

Provided by Hot Bod Zone Recipes

Categories Dinner

Time 1h45m

Number Of Ingredients 18

Ingredients

1 lb beef for stew
4 tbsp curry powder
1 tsp garam masala
2 tbsp garlic spice paste
2 tbsp ginger spice paste
2 large carrots
1 large russet potato
1 large sweet red apple
1 large yellow onion
4 cups beef stock (or broth) (no-salt-added )
1/2 cup green onions (presliced)
2 tbsp tomato paste
1 bottle white wine
2 tbsp canola oil
1 tsp kosher salt
3 tbsp soy sauce (reduced-sodium)
2 tbsp sugar
1 1/2 cups white rice

Steps:

Chop yellow onion (1 cup); grate apple. Preheat large stockpot on medium-high 2-3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3-4 minutes, turning occasionally, or until browned on all sides. Remove beef and set aside.
Add yellow onions to the same pot; cook and stir 4-5 minutes or until tender and lightly browned. Add garlic, ginger, and apples to pot; cook 2-3 minutes, stirring occasionally, or until apple starts to break down. Stir in tomato paste; cook 1 minute, stirring often. Add curry, garam masala, stock, and beef; bring to a boil.
Reduce heat to medium-low; simmer 45 minutes. Meanwhile, peel and cut potato and carrots into 1-inch cubes.
Add carrots and potatoes to beef mixture; cook 30 more minutes or until vegetables are tender and beef is at least 145°F.
Prepare rice following package instructions (during the last 20 minutes cook time). Stir soy sauce and sugar into stew; serve over rice, topped with green onions, if desired.

Nutrition Facts : Calories 560 kcal, Carbohydrate 69 g, Protein 28 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 860 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

JAPANESE CURRY

Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

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.
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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

JAPANESE BEEF CURRY

Japanese Beef Curry image

Japanese-style beef curry, easy to make! Serve with freshly cooked rice.

Provided by Giuliana

Categories Main Dish Recipes Curries Beef

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 pound beef stew meat, cut into 1/2-inch cubes
2 medium onions, diced
5 medium carrots, cut into 1/4-inch rounds
6 cups warm water, or more as needed
3 large potatoes, peeled and cut into 1/2-inch cubes
2 (3.5 ounce) containers curry sauce mix (such as S&B® Golden Curry®)

Steps:

Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 57.4 g, Cholesterol 42 mg, Fat 20.5 g, Fiber 6.1 g, Protein 20 g, SaturatedFat 5.6 g, Sodium 1444.1 mg, Sugar 5.4 g

CURRY BEEF STEW SERVED OVER STEAMED RICE

Curry Beef Stew Served over Steamed Rice image

I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2002, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender.

Provided by Crafty Lady 13

Categories Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup flour
1/4 teaspoon salt
1 dash pepper
2 tablespoons butter
1 lb cubed beef stew meat
1 large onion, quartered and thickly sliced
3 cups beef stock
2 -2 1/2 tablespoons curry powder (to taste)
2 bay leaves
3 medium potatoes, cubed
1 large carrot, diced
2 tablespoons white vinegar
2 teaspoons soy sauce (to taste)

Steps:

Mix together flour, salt and pepper. coat beef in flour mixture.
In a large saucepan or pot, brown the beef cubes and onions in butter.
Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
Mix in soy sauce to taste. Serve over steamed rice.

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Beef Curry Stew Japanese Style Food

JAPANESE-STYLE BEEF STEW

JAPANESE BEEF CURRY

CURRIED BEEF STEW

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

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JAPANESE CURRY

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