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Japanese Beef Curry

Sara and Jane's recipe is shared with permission. Kare-raisu, or Japanese curry rice, is a thick, curried stew of potatoes, carrots, and onions, served over rice. Slightly sweet and often spicy, it is a very common dish in Japan. Every house-hold has its own variation, adding different vegetables, swapping the beef for other meats, or creating different levels of spice to meet their family’s preferences. The electric pressure cooker makes quick work of this dish, which normally takes a few hours to simmer and thicken. To be traditional, kare- raisu should be topped with pickled shallots and eaten with a spoon.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 450 kcal
Cuisine: Japanese

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 pound (454 g) boneless beef chuck shoulder roast cut into 1-inch (2.5 cm) cubes
  • 2 carrots peeled and chopped
  • 1 large russet potato cubed
  • 1 turnip peeled and cubed
  • 1/2 onion chopped
  • 4 cloves garlic chopped
  • 1 teaspoon grated fresh ginger
  • 3 cups (705 ml) beef stock (or see page 212)
  • 3 tablespoons (45 ml) coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons (30 g) tomato paste
  • 1 tablespoon (12 g) brown sugar
  • 1 tablespoon (8 g) curry powder
  • 1 tablespoon (8 g) garam masala
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup (190 g) long-grain brown rice
  • 1 1/4 cups (295 ml) PLUS 3 tablespoons (45 ml) water, divided
  • 1 tablespoon (8 g) cornstarch
  • 2 teaspoons (1 g) chopped chives
  • 1 lime cut into 8 wedges