With large Indian and Pakistani communities in the UK, curry is a popular dish. This hearty curried beef recipe with winter root vegetables pairs well with brown basmati rice. Chinese five-spice, a blend of anise seed, cinnamon, fennel, black pepper, and cloves, adds depth of flavor. This is a mild curry, which is a nice change.
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
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, 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, 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.
- 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 beef and vegetables are tender, about 1 hour.
