Brown the beef: Pour 1 tablespoon of oil into a heavy bottom pot and place it over medium-high heat. Sprinkle the chunks of beef with salt & pepper then add them to the heated pot. Cook the beef for 5 to 8 minutes or until they are nicely browned. Then remove them from the pot and set them aside on a plate.

Saute vegetables and aromatics: Add the sliced onion to the same pot and saute them for 10 minutes or until they begin to brown and soften. Then add the carrots, garlic, and ginger. Continue to saute these ingredients for another minute or two. Finally, add back the browned beef and give everything a good stir.

Make & cook the stew: Add 4 cups of water to the pot and give everything a good stir. Raise the heat to high and let the liquid come to a boil. At this point, you can use a fine mesh sieve to skim off any scum or excess fat that has risen to the top of the liquid. It’s not a necessary step but it will result in a cleaner flavor. Then cover the pot with a lid, reduce the heat to a simmer, and let it cook for 1 & a half to 2 hours.

Add the potatoes: Add the potatoes to the pot and give everything a good stir. Then raise the heat, and let the liquid come to a boil. Once the liquid is boiling cover the pot and reduce the heat to a simmer. And let everything cook for at least another 30 minutes, or until the beef and potatoes are fork tender.

Finish the dish: Add the curry blocks to the pot and stir until they have dissolved. At this point, you can also add any of the optional secret ingredients and stir them into the stew. Then once everything is in simply let the curry simmer uncovered for 10 to 15 minutes or until the sauce has become thick to your liking.

Serve the Japanese beef curry with a side of white rice and enjoy!