Slow Cooker Japanese Beef Curry

5 from 1 vote

Slow Cooker Japanese Beef Curry

This Japanese Beef Curry requires only 15 minutes of preparation time and your slow cooker handles the rest. Rich, thick, and not as spicy as its Indian counterpart, it’s a perfect comforting meal your family will love!

Prep Time15

On High30

Total Time7 45

Course: dinner, Main Course

Cuisine: Japanese

Keyword: easy Japanese curry, Japanese beef curry

Servings: people

Calories: 468kcal

Author: Jovita | Yummy Addiction

Equipment

Slow Cooker
Saucepan
Measuring Cups

Ingredients

3 medium potatoes peeled and cut into chunks
3-4 medium carrots cut into rounds
1/4 cup oil divided
1 lb. beef stew meat (450g) cut into cubes and blotted dry
1 medium onion chopped
1 clove garlic minced
1 tsp salt
1/2 tsp ground black pepper
2 cups beef broth
2 cups water
3 tbsp all-purpose flour
1 tbsp curry powder
1 cup frozen peas thawed
cooked white rice for serving

Instructions

Place the potatoes into the slow cooker. Layer the carrots on top.
Heat 1 tablespoon of the oil in a large skillet. Add the meat and brown on all sides. Do it in batches, if needed, do not overcrowd the pan. Transfer the beef to the slow cooker.
Heat another tablespoon of the oil in the skillet. Add the onion and garlic. Cook, stirring for about 5 minutes, until softened. Add the salt and black pepper and cook 2-3 minutes more. Transfer to the cooker.
Pour the beef broth into the skillet and bring to a boil. Scrape up any browned bits stuck to the bottom of the pan. Transfer to the slow cooker. Add the water. Cover and cook on LOW for 6-7 hours. The meat should be tender and the vegetables cooked through.
In a small saucepan, heat the remaining 2 tablespoons of the oil. Add the flour and cook, stirring, about 5 minutes, until it begins to brown. Add the curry powder and cook, stirring, about 1 minute more. Remove from the heat.
Switch the slow cooker to HIGH. Scoop out 1/2 cups of the cooking liquid and mix it with the flour mixture, until smooth. Stir into the stew a little bit at a time. Stir carefully to not break up the potatoes and the carrots. Finally, add the frozen peas.
Cover the slow cooker and cook on HIGH for about 20-30 minutes, until the sauce thickens and the peas are heated. Serve the curry with white rice.

Notes

Recipe adapted from “Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann.

Nutrition