Curried Beef with Winter Vegetables

10
OLENAJOY 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 5 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

Delicious! 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 r...

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 de...

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...

This is a great recipe!! We only used half of the recipe, the other half went in the freezer. So to half of this recipe, I added 1 can coconut milk, (just because we love it, and it makes a nice...

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 ...

Just ok. Served this over rice

Fantastic! A flavorful escape from our norm and even the kids enjoyed it. I forgot to buy the beef so we did just the vegetables and used beef broth as the liquid (also threw in a rutabaga). ...