Melt the butter in a frying pan. Add the grated garlic and sweat until fragrant, then add the onion.
Continue cooking until the onion has caramelized, taking care not to let it burn.
Heat the oil in a pan, brown the beef and season with salt and pepper. Add the carrot as well as the caramelized onion.
Add 900 ml of water and bring to a boil. Skim off the scum, add the bay leaf and simmer for 30 minutes. (If you are going to simmer it longer, use 1200 ml of water.)
Turn off the heat and dissolve the curry roux. Simmer for another 30 minutes.
Add the "hidden flavors" of Japanese Worcestershire sauce, honey, and soy sauce and continue simmering.
I blend different brands of curry roux.
Story Behind this Recipe
This is for my husband, who always answers "Curry" to the question "What do you want for dinner?"
The more you simmer this, the better it gets. I tried simmering it for 5 hours. Too much? However, as you simmer it the liquid does evaporate of course, so be careful not to let it burn. I definitely recommend using beef!!