Curried Beef with Winter Vegetables Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Curried Beef with Winter Vegetables

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2010

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.

 
Most Helpful Critical Review
Feb 01, 2010

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.

 
Feb 06, 2008

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 raisins and used peanuts too. It turned out great, but I'm sure it would have even without the adjustments.

 
Jan 07, 2008

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.

 
Apr 30, 2011

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!

 
Nov 12, 2009

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.

 
Sep 07, 2010

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.

 
Apr 14, 2008

Just ok. Served this over rice

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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