Curried Beef with Winter Vegetables
Description
Curried beef with winter vegetables includes parsnips, carrots, potatoes, raisins, and cashews, with curry, ginger, turmeric, coriander, and five-spice.
Ingredients
•
1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
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water to cover
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3 tablespoons olive oil
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2 onions, peeled and diced
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2 celery ribs, chopped
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2 (3 inch) pieces fresh ginger root, peeled and diced
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3 cloves garlic, minced
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2 tablespoons curry powder, or to taste
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2 teaspoons coriander powder
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1 teaspoon Asian five-spice powder
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1 teaspoon ground turmeric
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2 potatoes, peeled and cubed
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2 apples - peeled, cored and chopped
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2 carrots, peeled and sliced
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parsnips, peeled and sliced
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1 zucchini, sliced
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1 cup raisins
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1 cup cashews
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½ cup water
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2
Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
3
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, coriander, five-spice powder, and turmeric to evenly coat; cook 5 minutes. Add potatoes, apples, carrots, parsnips, and zucchini; stir in beef and cooking liquid, raisins, and cashews.
4
Transfer beef and vegetable mixture to the prepared roasting pan; drizzle ½ cup water over top. Cover the pan with aluminum foil.
5
Bake in the preheated oven until beef and vegetables are tender, about 1 hour.