1pound stewing beef, chopped into bite size pieces
1 large onion peeled and finely chopped
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 apple, peeled, finely chopped or grated
3 tablespoons all-purpose flour
2 large carrots (peeled and roughly chopped on the bias)
1 large potato (peeled and roughly chopped)
1 teaspoon garam masala
4 tablespoons curry powder
2 tablespoons tomato paste
2cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons soy sauce
4cups water
Instructions
In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
Add garlic, ginger and apple and cook for 2 minutes.
Add flour and stir for 1 minute.
Add carrots, potatoes, garam masala and curry powder and stir well.
Add tomato paste, stir well and slowly add red wine and bring to a boil.
Add sugar, soy sauce and water, stir and bring to a boil again.
Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
Season with salt and pepper and serve with rice.
Notes
This Japanese Curry Recipe will keep refrigerated for up to 5 days.