Curried beef with winter vegetables includes parsnips, carrots, potatoes, raisins, and cashews, with curry, ginger, turmeric, coriander, and five-spice.
Preparation Time
35 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 5 mins
Calories
343 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until heated through, about 1 hour.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Step 3
Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
Step 4
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, zucchini, and parsnips. Stir in beef and cooking liquid, raisins, and cashews; toss to combine and evenly distribute spices.
Step 5
Transfer beef and vegetable mixture to the prepared roasting pan; drizzle 1/2 cup water over top. Cover the pan with aluminum foil.
Ingredients
1 cup raisins
3 tablespoons olive oil
2 apples - peeled, cored and chopped
3 cloves garlic, minced
1 cup cashews
2 potatoes, peeled and cubed
1 teaspoon ground turmeric
1 zucchini, sliced
2 carrots, peeled and sliced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 (3 inch) pieces fresh ginger root, peeled and diced
2 onions, peeled and diced
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
parsnips, peeled and sliced
0.5 cup water
0.5 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
