- 3 tbsp. butter
- ¼ cup gluten-free all-purpose flour
- 2 tbsp. garam masala (or curry powder)
- ½ tsp. cayenne pepper (add more if you want it spicy)
- fresh ground black pepper to taste
- 1 tbsp. tomato paste
- 1 tbsp. gluten-free Worcestershire sauce
- 2 tsp. cooking fat of choice
- 2 whole large onions sliced thin
- 2 lbs. grass-fed beef (you could also use deboned chicken thighs)
- 2 whole carrots sliced
- 4 cups water
- 2 whole large potatoes cut into large chunks
- 1 whole small apple finely grated (or 1/2 cup apple sauce)
- 2 tsp. sea salt
- 1 tsp. garam masala
- ½ cup peas fresh or frozen
- Serve with rice or spaghetti squash
- Heat the fat in a large cast-iron pan over medium-low heat and add the onions. Saute the onions until caramelized (about 1/2 an hour). Turn up the heat to high, add the beef and brown.
- Add the carrots and water, then cover and bring to a boil. Skim off any foam that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Cover and simmer until the carrots, potatoes and meat are tender, about 30 minutes.
- While the main dish is simmering, add the butter and flour to a small saucepan over medium-low heat. Cook until the flour starts to brown. Add the garam masala stirring until fragrant. Stir in the remaining ingredients. Remove from heat and set aside until the main dish is ready.
- When the main dish is cooked take 2 cups of the liquid and stir it into the roux then whisk until it’s smooth. Pour this mixture back into the main dish and stir until thickened. Add the peas and heat through. Spoon over rice or spaghetti squash and enjoy!