"The UK has a large Indian/Pakistani population, 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 root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves." — OLENAJOY
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beef for stew, such as beef chuck roast, cut into 1-inch chunks
2 (3 inch)
pieces fresh ginger root, peeled and diced
onions, peeled and diced
celery ribs, chopped
curry powder, or to taste
Asian five-spice powder
carrots, peeled and sliced
parsnips, peeled and sliced
potatoes, peeled and cubed
apples - peeled, cored and chopped
Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either.
Interesting. I made it with boca burger instead of beef and eggplant as I did not have zucchini. And more of potatoes instead of pasnips.
I added some vegetable stock and rosemary to the chicken (I had no beef) while cooking and substituted 1 extra carrot and 1 extra potato because I had no parsnips. I left out the raisins and used peanuts too.
It turned out great, but I'm sure it would have even without the adjustments.
A good spicy meal. My hubby made it while I was out and I came home to the house smelling yummy! The spice was a little much for me but perfect for my hubby.
This was heavenly! And wow, did it smell good cooking. I think you could use just about any combination of vegetables and it would work. We served it with saffron rice and naan, and it was delicious. Thank you so much for posting this!
This was a delicious curry and excellent way to use up left over root vegetables. I added a can of coconut milk to the recipe. It had a bit more spice than I like, but my husband found it just right. It was perfect for a cold winter night meal.
The spices are nice, but made it a stoup instead of baking, made few adjustments since I don't like the bland result. So I added 2 tablespoon sugar, 1 tablespoons Thai yellow curry paste, 150ml coconut milk (not too thick). I add in apple at the end. If you mix a bit of couscous or oatmeal, garnish with coriander leaves, it becomes a full meal and tastes wonderful, very light beef curry stoup, the coconut milk does wonders.
Just ok. Served this over rice
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Beef with Winter Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 343
** Calories from Fat: 158
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