📝 About This Recipe
Experience the ultimate Japanese comfort food: a thick, glossy, and deeply savory beef stew that balances sweet, salty, and earthy notes. This Instant Pot version transforms tough chuck roast into melt-in-your-mouth morsels in a fraction of the traditional time, while the addition of grated apple and honey provides that signature 'Yoshoku' depth. It is a heartwarming hug in a bowl, perfect for chilly evenings and family gatherings.
🥗 Ingredients
The Protein
- 2 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 1 teaspoon Kosher Salt (for seasoning beef)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point)
Aromatics and Vegetables
- 2 large Yellow Onions (thinly sliced)
- 2 medium Carrots (cut into rolling wedges (Rangiri style))
- 2 large Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
The Flavor Base
- 3 cups Beef Broth (low sodium)
- 1 package Japanese Curry Roux (3.5-4 oz, such as S&B Golden Curry or Vermont Curry)
- 1/2 piece Fuji Apple (peeled and finely grated)
- 1 tablespoon Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Ketchup (for umami and acidity)
For Serving
- 3-4 cups Short-grain White Rice (steamed)
- 2 tablespoons Fukujinzuke (Japanese red pickled vegetables)
👨🍳 Instructions
-
1
Season the beef cubes generously with salt and pepper. Set the Instant Pot to 'Sauté' mode on high and allow it to heat up.
-
2
Add 1 tablespoon of oil to the pot. Brown the beef in batches, ensuring not to crowd the pot, until a deep golden crust forms on all sides. Remove beef and set aside on a plate.
-
3
Add the remaining tablespoon of oil and the sliced onions to the pot. Sauté for 5-7 minutes until softened and starting to caramelize at the edges.
-
4
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn them.
-
5
Pour in about 1/2 cup of the beef broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot—this is essential for flavor and to prevent the 'Burn' notice.
-
6
Add the browned beef (and any juices), carrots, and the remaining beef broth. Ensure the liquid just barely covers the ingredients.
-
7
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' (Manual) on High for 35 minutes.
-
8
Once the timer ends, allow a Natural Pressure Release (NPR) for 15 minutes before venting any remaining steam manually.
-
9
Open the lid and add the potato chunks. Secure the lid again and pressure cook for an additional 5 minutes, followed by a Quick Release.
-
10
Switch the Instant Pot back to 'Sauté' mode (low setting). Stir in the grated apple, honey, soy sauce, and ketchup.
-
11
Break the curry roux cubes into small pieces. Place them in a large ladle, submerge the ladle partially in the hot liquid, and whisk with a spoon until the roux is dissolved before stirring it into the whole pot. This prevents lumps.
-
12
Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to a glossy, velvet-like consistency. Turn off the heat and let it sit for 5 minutes before serving.
💡 Chef's Tips
Use Yukon Gold potatoes because they hold their shape better than Russets during pressure cooking. For the best flavor, mix two different brands of curry roux (e.g., S&B and House) to create a more complex spice profile. If the sauce is too thin, simmer on Sauté mode for a few more minutes; if too thick, splash in a little more broth or water. Always grate the apple fresh just before adding to prevent browning and to maintain the bright enzymatic sweetness. Letting the curry rest for 10 minutes (or even overnight) significantly improves the depth of flavor as the spices meld.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy steamed Japanese short-grain rice (Koshihikari). Top with a generous portion of Fukujinzuke (red pickles) for a sweet-and-sour crunch that cuts through the richness. Pair with a light cabbage slaw dressed in a toasted sesame vinaigrette. A cold glass of Mugicha (roasted barley tea) or a crisp Japanese lager balances the warm spices perfectly. For a modern twist, add a soft-boiled 'Ajitama' egg on top.