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Japanese-Style Curry

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Japanese-Style Curry

An absolute winner for curry!


  • 1 pound stew beef
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1 large potato, chopped into cubes
  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 apple, grated or finely diced
  • 1 teaspoon Stuart’s Spices Garam Masala
  • 1 tablespoon Stuart’s Spices Asian Fusion
  • 2 curry cubes
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 ½ tablespoons sugar
  • 2 tablespoons soy sauce
  • 4 cups water


  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat and add beef when hot
  2. Cook for 5-7 minutes or until meat is browned, then transfer to a bowl, cover, and set aside
  3. Reduce the heat to low and add 1 tablespoon of peanut oil with the onions, cooking until translucent 
  4. Add the apple, ginger, and garlic, and cook for a few more minutes
  5. Add in the flour and mix until everything is well coated, then add the potatoes, carrots, and spices
  6. Cook for 3-4 minutes and then add the tomato paste and red wine
  7. Bring to a boil and then add the curry cubes, sugar, soy sauce, and water
  8. Bring back up to a boil and then add the beef back in, reducing to a simmer
  9. Cover and cook for 30 minutes
  10. Uncover and cook until curry has reduced, about another 15-20 minutes
  11. Season to taste and serve over rice


Optional: Add a little gochujang or spicy chili oil for heat!