Gyu Kare (Slow Cooked Japanese Beef Curry)
Tender chunks of beef chuck, carrot and potato simmered until soft, then finished in a rich, mellow curry sauce.
Made with Japanese curry roux and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelEasy
- Costabout £5.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the beef dry. Heat the oil in a large heavy pan over a high heat and brown the beef in two batches for 4 minutes each. Lift out onto a plate.
8 min - 2
Lower the heat, add the onion and cook for 8 minutes until soft and golden. Return the beef, add the homemade beef stock (see the base recipe) and the tamari.
8 min - 3
Bring to a simmer, cover and cook gently for 1 hour 15 minutes, until the beef is nearly tender.
75 min - 4
Add the carrots and potatoes and simmer for 20 minutes until a knife slides in easily.
20 min - 5
Stir in your ready made Japanese curry roux (see the base recipe) and simmer for 10 minutes, stirring, until glossy and thick enough to coat a spoon.
10 min - 6
Meanwhile, cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes, then rest for 10. Serve the curry over the rice.
Tips
- Chuck or shin gives the best result. Lean steak turns dry and stringy.
- If the sauce is too thick, add a splash of hot water. If it is thin, simmer uncovered for 5 minutes.
- Even better the next day. Make it a day ahead for a deeper flavour.
- Add the potatoes late so they stay in neat pieces and do not dissolve into the sauce.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days, or freeze for up to 3 months (potatoes soften a little). Reheat until steaming hot all the way through.
Questions
Can I make this in a slow cooker?
Yes. Brown the beef and onion first, then cook with the stock on low for 7 hours. Add the vegetables for the last 2 hours and stir in the curry roux for the final 30 minutes.
Which cut of beef is best?
Chuck, shin or brisket. They need long, slow cooking and go tender and silky. Avoid frying steak or lean stir fry strips.
Is it gluten free?
Yes, with gluten free tamari, the homemade stock and the gluten free roux. It is also dairy free, egg free and nut free.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.