Prepare ingredients. Cut beef chuck into 2-3cm cubes. Peel and dice onions. Peel carrots and potatoes, then cut into bite-sized pieces.
Heat vegetable oil in a large pot or deep pan over medium-high heat. Add beef chuck and brown on all sides for about 5-7 minutes. Remove beef and set aside.
Add diced onions to the same pot and sauté until softened and translucent, about 5-8 minutes.
Return the beef chuck to the pot. Add carrots and potatoes, stir well and sauté for another 3-5 minutes.
Pour in water, bring to a boil. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the beef and vegetables are tender.
Turn off the heat. Break the Japanese curry roux block into pieces and add them to the pot. Stir gently until the roux is completely dissolved. Add soy sauce if using, and stir.
Turn the heat back to low and simmer, stirring occasionally, for another 5-10 minutes until the curry thickens to your desired consistency.
Serve hot over cooked rice.
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