The UK has large Indian and Pakistani populations, 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 winter root vegetables. It’s very filling and goes nicely with brown basmati rice. Chinese five-spice is a mixture of anise seed, cinnamon, fennel, black pepper, and cloves.
Preparation Details
Prep Time: 35 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins
Servings: 8
Ingredients
- 8 ounces beef for stew, such as beef chuck roast, cut into 1-inch chunks
- 3 tablespoons olive oil
- 2 onions, peeled and diced
- 2 celery ribs, chopped
- 2 (3 inch) pieces fresh ginger, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder, or to taste
- 2 teaspoons ground coriander
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground turmeric
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 2 medium parsnips, peeled and sliced
- 1 zucchini, sliced
- 1 cup raisins
- 1 cup cashews
- ½ cup water
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
- 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.
- Transfer beef and vegetable mixture to the prepared roasting pan; drizzle 1/2 cup water over top. Cover the pan with aluminum foil.
- Bake in the preheated oven until heated through, about 1 hour.
