Ingredients

1 pound stew beef

1 medium onion cut to 1 inch squares

1 tsp chopped garlic

2 carrots cut into 1 inch chunks

1 large potato cut into 1 inch chunks

(curry roux) 3 tsp butter, 2 tsp flour and curry powder (add cayenne pepper for spiciness)

(garnish) chopped cilantro, apple sauce

Preparation

Salt and pepper slightly as you stir fry:

  1. Heat oiled wok to med-high. Stir fry stew beef until seared all around, about 3 minutes. Remove from Wok

  2. Stir fry onions until soft, about 3 minutes. Add garlic and meat and stir fry for 1 minute.

  3. Push stir fry toward peremeter of wok, melt butter and add flour, curry powder to make roux.

  4. Fold stir fry into roux until well coated. Add 4-6 cups of water and vegetables, bring to boil then simmer for 20 minutes.

  5. Season curry with soy sauce and thicken curry with corn starch slurry (1:1 starch/water) as necessary

  6. Add 1-2 tsp apple sauce for sweetness. Garnish with cilantro.

Serve curry over rice.