Japanese beef curry
A mild, thick and comforting Japanese curry with beef, carrot and potato.
1h 10minPrep 20minCooking 50min 4 servings🟢 EasyINDUCTION
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Brown the cubed beef in a casserole dish on induction.
- 2
Add the onions, carrots and potatoes, then stir for 3 minutes.
- 3
Pour in the stock and simmer covered over low heat for about 35 minutes.
🌡 95°C⏱ 35 min🔧 cocotte induction - 4
Turn off the heat, dissolve the curry roux, then return to a very low simmer for 5 minutes.
Frequently asked questions
Why add the curry roux at the end?▾
It thickens quickly; adding it after the vegetables have cooked prevents it from catching on the bottom.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
