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Japanese-Style Beef Curry Stew

Japanese-Style Beef Curry Stew
Total Time:
1 hour, 45 minutes
Active Time:
30 minutes


1 large yellow onion, coarsely chopped
1 large sweet red apple, grated
1 lb beef for stew
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons garlic spice paste
2 tablespoons ginger spice paste
2 tablespoons tomato paste
4 tablespoons curry powder
1 teaspoon garam masala (or pumpkin pie spice)
4 cups no-salt-added beef stock (or broth)
1 large russet potato
2 large carrots
1 1/2 cups white rice
3 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
1/2 cup presliced green onions (optional)


  1. Chop yellow onion (1 cup); grate apple. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3–4 minutes, turning occasionally, or until browned on all sides. Remove beef and set aside.
  2. Add yellow onions to same pot; cook and stir 4–5 minutes or until tender and lightly browned. Add garlic, ginger, and apples to pot; cook 2–3 minutes, stirring occasionally, or until apple starts to break down. Stir in tomato paste; cook 1 minute, stirring often. Add curry, garam masala, stock, and beef; bring to a boil.
  3. Reduce heat to medium-low; simmer 45 minutes. Meanwhile, peel and cut potato and carrots into 1-inch cubes.
  4. Add carrots and potatoes to beef mixture; cook 30 more minutes or until vegetables are tender and beef is at least 145°F.
  5. Prepare rice following package instructions (during last 20 minutes cook time). Stir soy sauce and sugar into stew; serve over rice, topped with green onions, if desired.

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Nutritional Information

CALORIES (per 1/6 recipe) 560kcal; FAT 17.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 860mg; CARB 69g; FIBER 6.00g; SUGARS 15g; PROTEIN 28g; CALC 6%; VIT A 0%; VIT C 0%; IRON 30%

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