Gather all the ingredients.

Cut onion into thin slices.

Sauté the onions for about 20–25 minutes until they are tender, translucent, and a bit caramelized. Remove the pot from the heat and set aside.

Peel and cut 1 russet potato in thirds and soak the pieces in water for 15 minutes.

Peel and cut 1 carrot diagonally into random cuts. Mince 1 clove garlic.

Preheat a carbon steel pan or cast iron skillet on medium-high heat. Add the remaining oil and butter. Cook the beef in 2 batches, searing until brown and crusty.

Once seared, deglaze the pan with ½ cup red wine, scraping up the browned bits.

Reheat the pot with the onions on medium heat. Add the minced garlic and grated ginger, then add ½ Tbsp Japanese curry powder and 1 Tbsp tomato paste. Sauté for 1 minute.

Add the carrots and mushrooms, then add 4 cups beef stock/broth. Cover and bring to a boil.

Skim off the scum from the broth's surface. Grate ⅛ apple and add it to the broth along with 1 Tbsp Worcestershire sauce and 2 Tbsp milk.

Add 1 bay leaf and cover the pot. Simmer on low heat for about 1 hour and 45 minutes until the meat is tender.

Discard the bay leaf and turn off the heat. Add the Japanese curry roux and stir until dissolved. Simmer on low heat for 3–5 minutes until the sauce thickens.

Serve the cooked Japanese short-grain rice on one half of individual plates and spoon the beef curry on the other half. Top with optional fukujinzuke and rakkyo.