Dark's Kitchen
Serves 4


3 Tbsp butter
1/4 C flour
2 Tbsp garam masala (or curry powder)
1/2 tsp cayenne pepper (adjust accordingly for spiciness)
black pepper
3 cloves garlic
1 Tbsp freshly ground ginger
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce


2 lbs beef round chuck cut into bite sized cubes
2 tsp grape-seed oil
2 large onions, sliced thin
2 carrots, cut into chunks
2 C water
1 C beef broth
1 C red wine
2 large yukon gold potatoes, cut into large chunks
1 small apple, peeled, cored, and pureed
2 tsp kosher salt
1 tsp garam masala (or curry powder)


Heat oil in a large saucepan, over medium low heat. Add onions. Saute onions until golden brown and caramelized (about 30 minutes).

Turn heat to high, add beef, and brown.

Add carrots, water, broth, and red wine. Bring to a boil. Skim off any foam or oil from the top.

Lower heat to medium. Add potatoes, pureed apple, salt, and garam masala. Simmer for 30 minutes, or until the carrots, potatoes, and meat are tender.

To make the roux:

Melt butter over medium low heat. Add flour and garam masala. Stir until you have a thick paste.

Add cayenne pepper and black pepper, to taste. Add garlic, ginger, tomato paste, and Worcestershire sauce. Stir to combine.

Continue cooking until the paste starts crumbling. Remove from heat and set aside until the meat and vegetables are done cooking.

To finish the curry, ladle 2 C of liquid (from above saucepan) into the roux. Whisk until smooth.

Combine mixtures and stir until thickened.

Serve with rice.
Japanese Curry Rice
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