Recipe by Aki Ohno and Photo by Beau Gustafson
2 tablespoons peanut oil
1 pound stew beef
1 large onion, finely chopped
3 large cloves, garlic minced
1 tablespoon ginger, peeled and minced
1 large apple—peeled, cored, and cut into cubes
3 tablespoons all-purpose flour
2 large carrots, either large cubes or rounds
½ large sweet potato, cubed
1 purple yam, cubed or instead the whole sweet potato
1 tablespoon garam masala
4 tablespoons curry powder
2 tablespoons tomato paste
2 tablespoons sugar
2 tablespoons soy sauce
4 cups water
1 bunch bok choy, chopped
1 zucchini, cubed
In a large pot, add half of the peanut oil and cook the stew beef until cooked through. Put aside and add the rest of the peanut oil and onion; cook until lightly carmelized.
Add the garlic, ginger and apple and cook a few minutes, then the flour, stirring well.
Next add the carrots, sweet potato, and purple yam. Stir in the garam masala and curry powder, add the red wine and and tomato paste and bring to a boil. Next add the soy sauce, sugar, and water; cover and simmer for 30 minutes. Uncover. Add the zucchini and bok choy and reduce liquid by a third. Add salt and pepper and serve over rice or just by itself.