* This was actually a request from another fur from long ago that I've been meaning to get to for a LONG time...but I dedicate this to since I admire his unique art :B

This comes from:

http://andrewzimmern.com/2014/01/09.....g-retro-curry/

Ingredients:

1 pound stew beef (or any cut of beef you desire), cut into bite-size cubes
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter
1 pound medium onions (about 3), peeled and coarsely chopped
8 ounces carrots (about 2 medium carrots)
1 tablespoon grated ginger (about 1/3 ounce)
1 teaspoon grated garlic (about 2 cloves, peeled and grated)
1 large apple (about 8 ounces), peeled and grated
5 cups beef stock
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons garam masala, an aromatic Indian spice mixture (or substitute with curry powder)
3/4 pound potatoes, peeled and cut into bite-size pieces
Steamed rice, for serving

Instructions

Serves 4, with leftovers

Season the beef with 1 teaspoon of the salt and the pepper. Melt 2 tablespoons of the butter in a large pot over medium heat. Add the beef and cook, stirring frequently, for about 2 minutes, until the meat browns (to lock in the flavor). Add the onion, and cook, stirring constantly, for about 5 minutes, until the onion begins to turn translucent. Add the carrots, ginger, and garlic, and cook and stir for 2 more minutes. Add the apple, stock, and remaining 1 teaspoon of the salt. Reduce the heat to low, cover, and simmer for 1 hour.

While the ingredients are simmering, prepare the roux. Melt the remaining 4 tablespoons butter in a small saucepan over low heat. Add the flour, stirring constantly for about 3 minutes. The flour will first bind to the butter, then the mixture will break apart, and look like large blonde crumbs. At this point, add the curry powder and garam masala and stir for 2 more minutes, until the roux releases a heady, toasted curry fragrance. Remove the saucepan from the heat and set aside.

Once the ingredients have simmered for 1 hour, add the potatoes. (Add 1/2 cup of water at this point if the curry seems too dry; it should have the consistency of gravy.) Scoop a ladleful of liquid from the pot and add it to the roux, mixing together to create a paste. Add the roux paste to the large pot and mix well. Simmer for 20 more minutes, or until the potatoes are tender. Mix frequently, scraping the curry from the bottom of the pot, being careful not to burn. When the curry is ready, serve with steamed white rice.

The only things I did differently here would be :

1.) Used a crockpot to do this dish with, so for me, doing this took about 6 hours. (Though Im sure the cooking time could be cut down considerably with a pressure cooker)

2.) Added pre-cut butternut squash (which I think adds a bit more goodness to this)

3.) Added 1 packet soy sauce (from some leftover chinese takeout)

4.) I caramelized the onions a good bit as well, so they could add a bit more sweetness. (this step is optional, but on my end I had a huge vidalia onion that was just begging to be cooked :P)

And, put in some easy 'Minute-Rice' right on the bottom...

Not spicy at all, and very good!

Enjoy!