Batch Japanese Beef Curry
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 150 min · Beef · gluten-free, dairy-free, high-protein
510 cal
30g protein
48g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb beef chuck
- 1 box japanese curry roux blocks
- 1 yellow onions
- 1 carrots
- 1 potatoes
- 1 clove garlic
- 1 thumb fresh ginger
- 1/2 tbsp neutral oil
- 1 1/2 cups beef stock
Method (tap to check — screen stays awake)
- Cut beef into 1-inch cubes, season, and brown in batches in oil in a large pot; set aside.
- Saute sliced onions 10 minutes until deeply softened, then add minced garlic and ginger for 1 minute.
- Return beef, add stock, and simmer covered on low 90 minutes, until the beef is genuinely tender when pierced.
- Add chunked carrots and potatoes and simmer 15 minutes until fork-tender.
- Turn off the heat, break in the curry roux, and stir until dissolved.
- Simmer 5 more minutes to thicken, then cool and portion for the week.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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