Add a photo

Curried Beef with Winter Vegetables

By: OLENAJOY  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 251 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
35 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 2 (3 inch) pieces fresh ginger root, peeled and diced
  • 3 cloves garlic, minced
  • 2 onions, peeled and diced
  • 2 celery ribs, chopped
  • 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
  • parsnips, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 zucchini, sliced
  • 2 apples - peeled, cored and chopped
  • 1 cup raisins
  • 1 cup cashews
  • 1/2 cup water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
  3. Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
  4. Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
  5. Bake in preheated oven until heated through, about 1 hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 343 | Total Fat: 17.5g | Cholesterol: 16mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by Carrie C 
A good spicy meal. My hubby made it while I was out and I came home to the house smelling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2008 by Kim 
Delicious! I added some vegetable stock and rosemary to the chicken (I had no beef) while... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by donnamosk 
This was a delicious curry and excellent way to use up left over root vegetables. I added a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by Ronald 
Just ok. Served this over rice MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?