curried-beef-with-winter-vegetables

Curried Beef with Winter Vegetables

10 Reviews Add a Pic
  • Prep

    35 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 5 m
OLENAJOY
Recipe by  OLENAJOY

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (10)

Rate This Recipe
EKSATTLER
10

EKSATTLER

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.

Kim
6

Kim

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.

Carrie C
5

Carrie C

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.

More Reviews

Similar Recipes

Honey Curried Roasted Chicken and Vegetables
(160)

Honey Curried Roasted Chicken and Vegetables

Curried Vegetables
(54)

Curried Vegetables

Beef with Vegetables
(45)

Beef with Vegetables

Pot Roast, Vegetables, and Beer
(46)

Pot Roast, Vegetables, and Beer

Curried Beef a la Tim
(31)

Curried Beef a la Tim

Roasted Winter Root Vegetables
(9)

Roasted Winter Root Vegetables

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Honey Curried Roasted Chicken and Vegetables

>

next recipe:

Curried Vegetables