Curried Beef with Winter Vegetables

Name: Curried Beef with Winter Vegetables
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Ingredients: 0.5 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks; 3 tablespoons olive oil; 2 onions, peeled and diced; 2 celery ribs, chopped; 2 (3 inch) pieces fresh ginger root, peeled and diced; 3 cloves garlic, minced; 2 tablespoons curry powder, or to taste; 2 teaspoons coriander powder; 1 teaspoon Asian five-spice powder; 1 teaspoon ground turmeric; 2 carrots, peeled and sliced; 2 potatoes, peeled and cubed; 2 apples - peeled, cored and chopped; parsnips, peeled and sliced; 1 zucchini, sliced; 1 cup raisins; 1 cup cashews; 0.5 cup water

4.4

(19)

16 Reviews

2 Photos

The UK has large Indian and Pakistani populations, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with winter root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese five-spice is a mixture of anise seed, cinnamon, fennel, black pepper, and cloves.

Submitted by OLENAJOY

Updated on November 4, 2024

Prep Time:

35 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs 5 mins

Servings:

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Ingredients

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Original recipe (1X) yields 8 servings

8 ounces beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 onions, peeled and diced
2 celery ribs, chopped
2 (3 inch) pieces fresh ginger, peeled and diced
3 cloves garlic, minced
2 tablespoons curry powder, or to taste
2 teaspoons ground coriander
1 teaspoon Chinese five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
2 apples, peeled, cored, and chopped
2 medium parsnips, peeled and sliced
1 zucchini, sliced
1 cup raisins
1 cup cashews
½ cup water

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic; cook and stir until vegetables soften, about 5 minutes. Stir in curry powder, ground coriander, five-spice powder, and turmeric until vegetables evenly coated; cook 5 minutes more. Add carrots, potatoes, apples, parsnips, and zucchini. Stir in beef and cooking liquid, raisins, and cashews; toss to combine and evenly distribute spices.
Transfer beef and vegetable mixture to the prepared roasting pan; drizzle 1/2 cup water over top. Cover the pan with aluminum foil.
Bake in the preheated oven until heated through, about 1 hour.

Nutrition Facts (per serving)

343	Calories
18g	Fat
41g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 343
% Daily Value *
Total Fat 18g	22%
Saturated Fat 4g	20%
Cholesterol 16mg	5%
Sodium 159mg	7%
Total Carbohydrate 41g	15%
Dietary Fiber 5g	18%
Total Sugars 17g
Protein 10g	21%
Vitamin C 20mg	22%
Calcium 67mg	5%
Iron 3mg	19%
Potassium 801mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.