Slow Cooker Japanese Curry Beef Stew (Print)

Slow-braised beef and vegetables enriched with aromatic Japanese curry, served warm for a comforting meal.

# Ingredients:

→ Meat

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 2 large onions, sliced
03 - 3 medium carrots, peeled and cut into chunks
04 - 2 medium potatoes, peeled and cut into chunks
05 - 1 cup frozen peas

→ Aromatics & Seasonings

06 - 3 cloves garlic, minced
07 - 1-inch piece ginger, grated

→ Liquids

08 - 3 cups beef broth
09 - 2 tbsp soy sauce
10 - 1 tbsp Worcestershire sauce

→ Japanese Curry

11 - 4 blocks (about 100 g) Japanese curry roux (medium or hot)

→ Optional Garnishes

12 - Sliced green onions
13 - Cooked white rice

# Instructions:

01 - In a large skillet over medium-high heat, brown the beef cubes in batches for 2–3 minutes per side. Transfer the seared beef to the slow cooker.
02 - Add the sliced onions, carrot chunks, potato chunks, minced garlic, and grated ginger to the slow cooker containing the beef. Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir gently to combine all ingredients.
03 - Cover the slow cooker and cook on the LOW setting for 7 hours, or on the HIGH setting for 4 hours, until the beef and vegetables are fork-tender.
04 - Approximately 30 minutes before serving, carefully ladle out about ½ cup of the hot cooking liquid from the slow cooker into a separate bowl. Add the Japanese curry roux blocks to this liquid and stir until they are completely dissolved and the mixture is smooth. Return this thickened curry mixture to the slow cooker and stir thoroughly to integrate it with the stew.
05 - Stir in the frozen peas. Re-cover the slow cooker and continue cooking for the final 30 minutes until the curry sauce has thickened to your desired consistency.
06 - Taste the stew and adjust seasonings if necessary. Serve hot, optionally garnished with sliced green onions and accompanied by steamed white rice.

# Pro Tips:

01 -
  • Ready in just 20 minutes of prep time before your slow cooker does all the work
  • Uses pantry staples and affordable cuts of beef
  • Perfect make ahead meal that tastes even better the next day
  • Creates a complete one pot dinner with protein vegetables and sauce
02 -
  • High in protein with 32g per serving making it a satisfying main dish
  • Can be made ahead and tastes even better the next day as flavors continue to develop
  • The curry roux blocks contain thickeners so no additional flour or cornstarch needed
  • Versatile recipe that works with any meat or can be made vegetarian
03 -
  • The key to perfect Japanese curry is patience. Allow the full cooking time even if the meat seems tender earlier, as this develops the complex flavors that make this dish special.
  • When adding the curry roux, always dissolve it in hot liquid first rather than adding blocks directly to prevent lumps forming in your sauce.
  • For maximum flavor development, consider making this curry a day ahead and reheating gently before serving.

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