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Sear the beef cheek until deeply browned. Deglaze the pan with red wine, reduce by half, and add to a pot with the beef cheek, a little water, and consommé.
Simmer the beef for about 40 minutes.
While the beef simmers, slice the onions, grate the carrots, garlic, ginger, and apple. Chop the tomato.
Caramelize the onions in a pan until deeply colored. Add grated vegetables and cook until broken down and saucy. Add chopped tomatoes and cook until they break down.
Add curry powder to the vegetable mixture. Then add this mixture to the simmering beef.
Add more water and consommé to the pot. Continue to simmer for at least another hour, or until the beef is tender.
Make the roux by combining butter and flour in a separate pan. Cook until deeply brown.
Add the roux to the simmering curry pot and stir until thickened.
Make a caramel sauce by heating water and sugar until caramelized. Add this to the curry for depth of color and flavor.
Add marmalade jam to the curry.
Continue to simmer until the beef cheek is meltingly tender.