Japanese Beef Curry

Japanese style beef curry

Makes about 6 to 8 servings.

450-500g / about 1 lb stewing beef cubes (chuck works well; it should be a cut with a bit of fat in it and not too sinewy)
6 large onions, or about 6 cups sliced
3 cloves garlic
An adult thumb-sized piece of fresh ginger
2 cups of crushed tomatoes (1 small can, or 400g)
1 beef or vegetable stock cube (I prefer Knorr)
1 bay leaf
1 star anise
2-3 Tbs. garam masala (see notes)
3-4 large carrots
1 medium eating-type apple
3-4 medium potatoes
Oil or butter
Optional: 1 cup frozen green peas
Salt and pepper
For the curry roux:

3 Tbs. butter, ghee, clarified butter or oil, or a mixture
4 Tbs. white flour
1 1/2 to 2 Tbs. curry powder, or more to taste (see notes)

From here.