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Slow Cooker Japanese Beef Curry, Kare Raisu

Japanese curry is thick, glossy and gently sweet, closer to a rich stew than anything you would call spicy. Give it a morning in the slow cooker and the beef turns meltingly soft while the potato and carrot soak up all that flavour.

The roux block does the seasoning for you, so the only real job is browning the beef and onions properly before everything goes in. That colour is what stops the curry tasting flat.

Stir the roux through at the end, let it thicken, then serve it over rice with a spoonful of pickles on the side. It is the easiest big-batch dinner in the rotation.

Servings
6
Prep Time
20
mins
Cook Time
360
mins
Ingredients
17
Total Time
380
mins

Pantry bits

Curry Roux
Curry Roux
Soy Sauce
Soy Sauce

Ingredients

  • 1kg beef chuck steak, cut into 4cm pieces
  • 2 tbsp plain flour
  • 1 tbsp vegetable oil
  • 2 brown onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2cm piece ginger, finely grated
  • 3 medium potatoes, about 600g, cut into large chunks
  • 2 carrots, cut into thick diagonal slices
  • 750ml beef stock
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 apple, peeled and coarsely grated
  • 1 block, about 120g, Japanese curry roux, broken into cubes
  • 1 tsp honey, optional
  • Steamed rice, to serve
  • Pickled ginger or fukujinzuke, to serve

Instructions

  1. Toss the beef with the flour and a good pinch of salt. Heat the oil in a large frying pan over high heat and brown the beef in batches until deeply coloured on at least two sides, then transfer to the slow cooker.
  2. Drop the heat to medium and cook the onions in the same pan for 8 to 10 minutes until soft and caramelised at the edges. Add the garlic and ginger and cook for another minute.
  3. Stir in the tomato paste and cook for 30 seconds, then pour in a splash of the stock and scrape up every brown bit stuck to the pan. Tip the lot into the slow cooker.
  4. Add the potato, carrot, remaining stock, soy sauce, Worcestershire sauce and grated apple. Stir gently to combine.
  5. Cover and cook on low for 6 hours or high for 4 hours, until the beef pulls apart easily with a fork.
  6. Turn the slow cooker to high. Ladle out a cup of the hot liquid, whisk the curry roux cubes into it until completely dissolved, then stir the mixture back through the curry.
  7. Cook uncovered for a final 15 to 20 minutes until glossy and thick enough to coat the back of a spoon. Taste and add the honey if it needs rounding out.
  8. Serve over steamed rice with pickled ginger or fukujinzuke on the side.

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