Japanese Beef Curry

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Here's the next freezer friendly meal to round up the week-- Japanese Curry with beef, carrots, onions and celery over rice. (previous freezer friendly recipes were Homestyle Char Sui, and Freezer Friendly Eggplant with Pork and Basil recipes)

I'm not sure this recipe actually needs writing up because the gist of the recipe is pretty much on the side of the S & B Golden Curry box mix, but I do usually add in extra spices such as garlic, dried chopped onions, ketchup, soy sauce and sugar (or apple sauce, if I have some) so that the curry doesn't totally taste like it just came out of a box mix. My friend told me that her Japanese mom mixes curry blocks from 3 different brands (S&B, Vermont and Java) to not have the "out of the box taste' when making curry. So feel free to use whichever Japanese curry blocks available at your local store, or mix up the blocks if you desire. Here, I chose the mild S & B Golden Curry mix because my father in law doesn't like spicy, but normally at home I use medium spicy. Mild is NOT at all spicy...

Pictured above is Japanese curry with beef. (My father in law likes his beef.) I served it over rice with a side of edamame and pickled ginger for dinner and then froze the rest in individual serving meal prep boxes.




Yields 8 servings

Ingredients:

  • 3.5 lbs beef chuck roast cut into 1-1.5 inch cubes
  • 6 carrots, peeled and cut into large pieces
  • 5 celery stalks, trimmed and cut into large pieces
  • 2 large onions chopped
  • 2 ½ t salt divided
  • 1 t pepper
  • 1 t garlic powder
  • 1 t sugar
  • 2 T dried chopped onions
  • 1 T ketchup
  • 1 T soy sauce
  • 1 can chicken broth (14.5 oz)
  • two 3.2 oz boxes of japanese curry sauce mix

Procedures:

  1.  Cut carrots, celery, and onions and set aside
  2. Cut beef chuck roast into 1 to 1.5 inch cubes. Season with 1 ½ t salt and 1 t pepper.
  3. In a nonstick pan, brown half the beef in a single layer. Do not crowd pan. (If you use a nonstick pan, you should not need any oil in the pan at this step since the beef renders some of its fat. But if you are using a regular pan, you will need oil.) Transfer browned beef to a large stewing pot. Repeat with remaining half of beef.
  4. Deglaze the pan with 1 can of chicken broth. Transfer broth to large stew pot. Add an additional 2 cups water to the stew pot.
  5. Wipe the nonstick pan clean, and add 1 T oil. Add chopped vegetables and 1 t salt and stir to wilt and brown the onions. Transfer vegetables to the stew pot with the beef. Add in the garlic powder, dried onions, soy sauce, ketchup and sugar. Stir to mix and bring the stew to a boil. Lower heat to medium low and allow to simmer for 1 hour, stirring occasionally.
  6. When the beef is tender, break up the japanese curry blocks and add to the stew. Stir until the blocks have dissolved. Cook the curry to desired thickness and serve over hot rice.