Japanese Beef Curry

also called kare raisu · karē raisu · curry rice · Japanese curry

The table

2 lb(900 g; cut in 1-in cubes)beef chuckbrown in a heavy potsoftensimmer covered 1 1/2 hrsimmer 20 min morestir in the roux
2 tspkosher salt
2 Tbsvegetable oil
2 large(sliced)yellow onions
2 large(cut in chunks)carrots
2 cloves(grated)garlic
4 cups(950 mL)water
1bay leaf
1 lb(450 g; cut in chunks)Yukon Gold potatoes
4 oz(120 g; about half a 220-g box)Japanese curry roux
1 TbsWorcestershire sauce
1 tspsoy sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1brown in a heavy pot

2soften

goes in with what step 1 made

3simmer covered 1 1/2 hr

goes in with what step 2 made

4simmer 20 min more

goes in with what step 3 made

5stir in the roux

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 50 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the roux goes in off the boil, because a curry roux boiled hard goes grainy and separates and will not whisk smooth
What you'll wash
One thing — the heavy pot
Does it keep
3 days — the roux sets much thicker cold, so loosen it with water; the potatoes go grainy

  1. brown in a heavy pot

    not timedfrom the start

  2. soften

    not timedfrom the start

  3. simmer covered 1 1/2 hr

    1 hr 30 minwalk away(we think)from the start

  4. simmer 20 min more

    20 minwalk away(we think)1 hr 30 min in

  5. stir in the roux

    not timed1 hr 50 min in

You'll need pot

Goes with

See how it is written
>> title: Japanese Beef Curry
>> category: Stews & Braises
>> tags: beef, japanese, curry, one-pot, potatoes
>> counters: Ramen Shop, One Pot, Japanese Home Cooking
>> aka: kare raisu, karē raisu, curry rice, Japanese curry
>> servings: 6
>> time: 2 hr 30 min
>> slack: forgiving — the roux goes in off the boil, because a curry roux boiled hard goes grainy and separates and will not whisk smooth
>> washing-up: the heavy pot
>> keeps: 3 days — the roux sets much thicker cold, so loosen it with water; the potatoes go grainy

Brown @beef chuck{2%lb}(900 g; cut in 1-in cubes), @kosher salt{2%tsp}, @vegetable oil{2%Tbs} in a heavy #pot{}.

Soften @yellow onions{2%large}(sliced), @carrots{2%large}(cut in chunks), @garlic{2%cloves}(grated) with @&(~1)browned beef{}.

>> step: simmer covered 1 1/2 hr
Simmer @&(~1)pot{} with @water{4%cup}(950 mL), @bay leaf{1} for ~{90%min}.

>> step: simmer 20 min more
Add @Yukon Gold potatoes{1%lb}(450 g; cut in chunks) to @&(~1)stew{} for ~{20%min}.

>> step: stir in the roux
Stir @Japanese curry roux{4%oz}(120 g; about half a 220-g box), @Worcestershire sauce{1%Tbs}, @soy sauce{1%tsp} into @&(~1)stew{} off the heat.