Japanese beef and potato curry

    2 hours 5 min

    The sauce for this Japanese-style curry is made with stock, curry powder, rice vinegar and treacle.

    18 people made this

    Serves: 4 

    • 4 tablespoons plain flour
    • 1/4 teaspoon salt
    • Pinch freshly ground black pepper
    • 450g diced beef
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 700 ml beef stock
    • 2 bay leaves
    • 1 tablespoon curry powder
    • 2 carrots, diced
    • 4 tablespoons rice vinegar
    • 1 tablespoon treacle
    • 3 potatoes, cubed

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Combine flour, salt and pepper in a bowl; add beef, tossing to coat. Shake off any excess flour.
    2. Heat olive oil in a large frying pan over medium-high heat. Add onions and beef, stirring until browned. Pour in beef stock and add bay leaves and curry powder. Stir well, bring to the boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, treacle and potatoes; simmer for an additional hour until beef and vegetables are tender.

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    Reviews in English (16)


    This was really tasty and the perfect comfort food. I cooked it with the lid on and it thickened up nicely and served it over rice.  -  24 Aug 2011  (Review from Allrecipes US | Canada)


    Used the pressure cooker - 20 min for the beef/onions and broth (the beef was still partially frozen), release pressure, add the rest of the stuff, return to pressure and cook for 5 more minutes. I also added 1/4 head of chopped cabbage to the meat/onions. It disolved into the broth and served as a thickener. Yummy AND fast!  -  28 Apr 2010  (Review from Allrecipes US | Canada)


    I made this for my husband who is allergic to soy and gluten intolerant. I omitted the flour, used beef short ribs instead of stew meat, and added some carrots. The results were amazingly tasty. It tastes even better than the curry prepared with the Japanese curry bricks. Very flavorful and easy to make. Thanks for sharing your wonderful recipe. I will definitely be making this again!  -  18 May 2012  (Review from Allrecipes US | Canada)