Oil in a large Dutch oven over medium heat, and add onion.

Stir in salt, then cover until softened. Stir occasionally.

Once onions get really tender, uncover and cook.

Cook and stir occasionally until the liquids are cooked off.

Add 2-3 tbs of water to scrape the bottom as needed.

Cook until browned.

Add carrots, apple, and wine. Cook until nearly dry.

Turn off the heat during the meat preparation.

Take the meat out from the fridge 1hr prior to cooking.

Place the meat in a small bowl.

Sprinkle generously with salt and pepper.

Heat a skillet over medium high heat, then add butter.

Once butter has melted, add meat and sear it on each side.

Transfer the meat to the Dutch oven.

Deglaze with wine and transfer the liquid to the Dutch oven.

Pour in the water, and add bay leaf. Bring to a simmer.

Scoop scum off the surface and discard.

Cover and simmer for 4-5 hours or until the meat is tender.

NOTE: At this point the meat is really tender and shreddable

Remove from the heat, and break apart the curry mix. Stir.

Keep stirring until dissolved.

Bring to a simmer and stir occasionally for 10 minutes.