Begin by cutting the beef chuck into uniform chunks. In a large pot, heat a tablespoon of oil over medium-high heat. Once glistening, add the beef in batches, searing for about 5–7 minutes until it’s beautifully browned on all sides.

Remove the seared beef from the pot and set aside. In the same pot, lower the heat to medium and add sliced onions, minced garlic, and grated ginger. Sauté for about 4–5 minutes, stirring frequently, until the onions are translucent and fragrant.

Once the vegetables are ready, return the seared beef to the pot. Next, stir in chopped carrots and potatoes, then sprinkle in the curry powder. Pour in water or beef stock, ensuring the ingredients are well combined.

Cover the pot and let the curry simmer gently on low heat for about 1 hour. Stir occasionally and check for tenderness.

After simmering, check the consistency of the sauce. If it's too thick, add a splash of water or stock to loosen it up.

Ladle your aromatic Japanese Beef Curry over a bed of fluffy rice or udon noodles. Garnish with sliced green onions if desired.