Prep:

1. Peel Potatoes and cut them into bite sized chunks. Soak them in a bowl of water for 15 minutes.

2. Peel and cut Carrots into bite sized chunks. Cut them diagonally to allow them to better absorb flavors and cook more evenly. 

3. Slice Onions into 1/2 inch wide slices. (Cut the tops of the onions off and then cut the onion in half. Then, cut the half into slices.)

4. Mince cloves of garlic. 

5. Pat Beef dry and salt. 

Prep for Additional: 

1. Peel and grate the whole apple. 

Instructions:

1. Preheat a big pot with vegetable oil with the beef chunks over medium heat to give them a quick sear for about 2 minutes. You want to brown the sides, but not cook them. Remove the beef chunks.

2. Add butter, let it melt for a few seconds, and add the onions. Saute the onions for 8 minutes until they become caramelized. Stir the onions, but not too much so that they can caramelize properly. 

3. Once the onions are translucent and slightly browned, add the minced garlic and saute for 30 seconds. 

4. Add the carrots and potatoes into the pot and stir for 30 - 60 seconds. Add beef chunks back along with 5 cups of water. Make sure the water just barely covers the potatoes and carrots. 

5. Add the grated apples, ketchup, Worcestershire sauce and honey. Stir and simmer with the lid on the pot on medium heat for 20 minutes, stirring occasionally. 

6. Once the mixture is boiling, skim off any scum or foamy residue from the top layer and pierce a potato to see if it's done. If the potato is too hard, continue cooking until you can easily pierce through the potato. 

7. Once cooked, turn off the heat and add the curry roux to the pot. Use a ladle and chopsticks to individually dissolve each curry pod. 

8. Once all the curry is dissolved, turn the stove back on and simmer on medium - low heat for 15 minutes. Stir frequently to allow the curry to reach a thick, velvety smooth consistency. Add water if too thick and adjust accordingly.