Hearty Japanese Beef Curry

Thermomix recipe: Hearty Japanese Beef Curry. Ready in 80 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g onion, quartered
• 2 cloves garlic
• 10 g fresh ginger, peeled
• 20 g vegetable oil
• 500 g beef stewing steak (e.g., chuck), cut into 3-4 cm cubes
• 600 g water or beef stock
• 1 tbsp soy sauce
• 1 tsp sugar (optional, for balance)
• 1 medium apple (approx. 150g), peeled, cored, and quartered
• 200 g carrots, peeled and cut into 2 cm pieces
• 300 g potatoes, peeled and cut into 3 cm cubes
• 100 g Japanese curry roux blocks (e.g., S&B Golden Curry Medium Hot), broken into pieces
• Cooked rice, for serving

Instructions

1. Place onion, garlic, and ginger into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
2. Add vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
3. Add the beef cubes to the bowl. Cook 5 min / 120°C / Reverse / Speed 1 to gently brown. This step helps to develop flavor.
4. Add water or beef stock, soy sauce, and sugar (if using). Place the simmering basket on the mixing bowl lid instead of the measuring cup to allow for evaporation. Cook 40 min / 95°C / Reverse / Speed 1.
5. Pause the machine. Carefully remove the simmering basket. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness and adjust liquid if needed.
6. Add the quartered apple, carrots, and potatoes to the mixing bowl. Replace the simmering basket on the lid. Cook 15 min / 95°C / Reverse / Speed 1, or until vegetables are tender.
7. Add the Japanese curry roux blocks, broken into pieces, to the mixing bowl. Cook 5 min / 90°C / Reverse / Speed 2 to dissolve the roux and thicken the curry.
8. Serve immediately over hot cooked rice. For best results, let the curry rest for a few minutes before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.