Seriously Authentic Stewed Curry Made from Homemade Roux

• 3 Onion
• 3 clove Garlic
• 1 Apple
• 1 Carrot
• 10 Mushrooms
• 500 grams Beef (butt (shoulder or roast) or shank)
• 350 ml Red wine
• 900 ml Vegetable juice
• 100 ml Milk
• 400 grams Canned mango
• 80 grams Butter
• 4 tbsp White flour
• 4 tbsp S & B curry powder (red can)
• 2 tsp Grated garlic
• 4 Fond de veau (veal stock) tablets
• 8 cubes Maggi bouillon
• 4 Bay leaves
• 2 tsp Salt
• 1 tbsp S & B curry powder in the red can
• 1 tbsp Garam masala
• 1 tsp Black pepper
• 1 from none Red chili powder (optional)
• 1 dash of each Salt and pepper, oil

1. Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
2. While you wait, cut the other ingredients.
3. Chop the garlic finely, roughly chop the carrot, and dice the apple.
4. (Continued) Cut the hard stems of the mushrooms.
5. Cut into cubes and season with salt and pepper.
6. Drain the syrup from the canned mangoes.
7. Put the mixture in a blender and puree.
8. Add as much vegetable juice as you can.
9. (The remaining juice will be added directly to the pot.)
10. Melt butter in a pot slowly over low heat.
11. Add onions, and saute over medium-high heat.
12. Stir while scraping the bottom, so the onions don't burn.
13. If it is getting burnt on the bottom, lower the heat.
14. When the onions have turned to caramel colored, add grated ginger, chopped garlic, and saute over low heat for about 5 minutes.
15. Add flour and mix.
16. When it has blended, add 4 tablespoons of curry powder.
17. When the curry is fragrant, turn off the heat.
18. The roux is done.
19. Put oil in a frying pan, and brown the beef over hight heat.
20. When the surface of the beef has browned, add red wine and bring to a boil.
21. Simmer over low heat for about 5 minutes.
22. Transfer the red wine from the frying pan to the pot little by little to dissolve the roux.
23. The key is to add the wine slowly to avoid lumps from forming.
24. Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
25. Add the ingredients, and bring to a boil over high heat.
26. Simmer for an hour at the lowest heat possible.
27. Mix every 5 minutes.
28. Add the spices, simmer for 10 minutes or so and turn off the heat.
29. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
30. Let it rest overnight and it's done!

onion, clove garlic, apple, carrot, mushrooms, red wine, milk, mango, butter, white flour, curry powder, garlic, veal stock, bay leaves, salt, curry, garam masala, black pepper, red chili powder, salt

Taken from cookpad.com/us/recipes/171776-seriously-authentic-stewed-curry-made-from-homemade-roux (may not work)