Curried Beef with Winter Vegetables

Curried beef with winter root veggies like parsnips, carrots, potatoes, plus raisins, cashews, and warm spices make for rich and complex flavors.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 5 mins
• Calories: 343 Calories

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 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

Step 2

Place beef in a saucepan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.

Step 3

Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic. Cook, stirring often until vegetables soften, about 5 minutes. Add curry powder, coriander, five-spice powder, and turmeric and stir to evenly coat. Cook 5 minutes longer. Add carrots, potatoes, apples, parsnips, and zucchini. Stir in beef and cooking liquid, raisins, and cashews.

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

Bake in the preheated oven until beef and vegetables are tender, about 1 hour.