Beef Curry Recipe

Prepare beef

Pat the Wagyu beef cubes dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper. This helps develop a good sear.

Brown beef

Heat 2 tablespoons vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches to avoid overcrowding, sear the beef cubes 2–3 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside.

Cook aromatics

Reduce heat to medium and add 1 tablespoon butter to the pot. Add the sliced onion (1.5 cups) and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes. Add minced garlic (2 cloves) and minced ginger (1 tbsp) and cook 1 minute until fragrant.

Deglaze and build flavor

Add 1 tablespoon tomato paste and 1 teaspoon Worcestershire sauce; stir and cook 1–2 minutes to concentrate flavors. If the pot is dry, add 2–3 tablespoons of the beef stock to deglaze, scraping up browned bits from the bottom.

Add vegetables and liquid

Return the browned beef and any juices to the pot. Add the carrots (1 cup) and potatoes (1 cup). Pour in 500 ml beef stock and add the bay leaf. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim any foam or excess fat from the surface.

Simmer

Partially cover the pot and simmer gently until the beef is tender and vegetables are cooked through, about 45–60 minutes for stewing cuts of Wagyu. Check at 30 minutes and stir gently to prevent sticking.

Thicken and season

After beef is tender, remove bay leaf. If using Japanese curry roux: break 3 tablespoons into pieces and stir into the simmering liquid until dissolved and sauce thickens (3–5 minutes). If using curry powder roux substitute: melt 1 tablespoon butter in a separate small pan, stir in 3 tablespoons all-purpose flour and 2–3 tablespoons curry powder, cook 1–2 minutes to form a roux, then whisk into the pot. Add 1 teaspoon soy sauce and 1 teaspoon honey or mirin; simmer 2–3 minutes more. Adjust salt to taste and finish with 1/4 tsp freshly ground black pepper.

Rest

Turn off heat and let the curry sit covered for 10 minutes to allow flavors to meld and sauce to thicken slightly before serving.

Rinse the rice in a fine-mesh sieve under cold running water, swirling with your hand, until the water runs mostly clear (about 3–4 rinses). Drain 10 minutes.

Combine rinsed rice, 1.1 cups water and 1/4 tsp salt in a small pot or rice cooker. If using a pot: bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes without lifting the lid. Turn off heat and let steam, covered, 10 minutes. Fluff with a fork before plating.

Thinly slice 1/2 cup red onion and place in a small heatproof jar or bowl. In a separate small bowl, whisk together 2 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour the pickling liquid over the onions, press them down so they're submerged, and let sit at room temperature for at least 15 minutes. For best flavor, refrigerate 30 minutes to 2 hours before serving. Keep refrigerated; use within 3–5 days.

Spoon cooked rice onto each plate, ladle Wagyu beef curry alongside or over the rice, and top with a spoonful of quick-pickled onions. Finish with a sprinkle of fried shallots or chopped scallion if desired.