Curried Beef with Winter Vegetables

Curried Beef with Winter Vegetables

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
Transfer beef and vegetable mixture to the prepared roasting pan; drizzle 1/2 cup water over top. Cover the pan with aluminum foil.
Step 5
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, parsnips, and zucchini. Stir in beef and cooking liquid, raisins, and cashews; toss to combine and evenly distribute spices.

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

Categories

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