When it comes to a dish that keeps you full for several meals after just one cooking session, curry is hard to beat.
Today I’m putting together a beef curry recipe packed with whatever vegetables are sitting in the fridge.
It uses a surprising amount of cabbage, but simmering it down lets it melt into the sauce, bringing out a deep natural sweetness and savory richness.
It’s great as a kid-friendly side dish, and since it makes such a large batch, it’s perfect for meal prep too.
Ingredients
- Beef – 600g (about 1.3 lbs; thinly sliced stew beef, such as brisket or chuck)
- Cabbage – 800g (about 1.8 lbs)
- Onion – 300g (about 10.6 oz)
- Carrot – 200g (about 7 oz)
- Curry roux – 2 packs (Korean curry roux, such as the ‘Curry Queen’ brand; can substitute with any Korean or Japanese curry roux block)
- Japanese curry roux – 1/2 block (solid curry roux block, such as Vermont Curry)
- Salt – a pinch
- Chicken stock powder – 3 T (granulated chicken bouillon)
- Ketchup – 5 T
- Tonkatsu sauce – 3 T (Japanese-style pork cutlet sauce; optional, can omit)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Cut the cabbage, onion, and carrot into similarly sized pieces.
2In a separate pan, sear the beef over high heat, seasoning it with a pinch of salt as it cooks.
3In a large pot, add the onion first and sauté over medium heat for about 5 minutes.
4Add the cabbage, carrot, and the seared beef, then continue sautéing over medium heat for another 10 minutes. Adding a little salt at this stage also helps bring out the vegetables’ natural sweetness.
5Pour in just enough water to cover the ingredients, then add the chicken stock powder, ketchup, and tonkatsu sauce. Simmer for about 5 minutes.
6Add all the curry roux and stir until fully dissolved, adding a bit more water only as needed to reach your desired seasoning.
7Simmer over medium heat for about 15 minutes, stirring occasionally so it doesn’t stick to the bottom, and it’s done.
TipCurry actually tastes better after it cools down and gets reheated, since the flavors have time to meld together and deepen. I’d recommend making it a few hours ahead and reheating it before serving.
This big pot of curry is now ready to be portioned out for busy weeknights ahead.
Ingredients
- Beef – 600g (about 1.3 lbs; thinly sliced stew beef, such as brisket or chuck)
- Cabbage – 800g (about 1.8 lbs)
- Onion – 300g (about 10.6 oz)
- Carrot – 200g (about 7 oz)
- Curry roux – 2 packs (Korean curry roux, such as the 'Curry Queen' brand; can substitute with any Korean or Japanese curry roux block)
- Japanese curry roux – 1/2 block (solid curry roux block, such as Vermont Curry)
- Salt – a pinch
- Chicken stock powder – 3 T (granulated chicken bouillon)
- Ketchup – 5 T
- Tonkatsu sauce – 3 T (Japanese-style pork cutlet sauce; optional, can omit)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Cut the cabbage, onion, and carrot into similarly sized pieces.
- In a separate pan, sear the beef over high heat, seasoning it with a pinch of salt as it cooks.
- In a large pot, add the onion first and sauté over medium heat for about 5 minutes.
- Add the cabbage, carrot, and the seared beef, then continue sautéing over medium heat for another 10 minutes. Adding a little salt at this stage also helps bring out the vegetables' natural sweetness.
- Pour in just enough water to cover the ingredients, then add the chicken stock powder, ketchup, and tonkatsu sauce. Simmer for about 5 minutes.
- Add all the curry roux and stir until fully dissolved, adding a bit more water only as needed to reach your desired seasoning.
- Simmer over medium heat for about 15 minutes, stirring occasionally so it doesn't stick to the bottom, and it's done.
Tip.Curry actually tastes better after it cools down and gets reheated, since the flavors have time to meld together and deepen. I'd recommend making it a few hours ahead and reheating it before serving.
