Curried Beef with Winter Vegetables
A hearty and warming stew with tender beef and a variety of vegetables, flavored with aromatic spices.
Ingredients
- beef for stew (227 grams)
- olive oil (45 ml)
- onions (2 )
- celery (2 )
- fresh ginger (2 )
- garlic (3 )
- curry powder (30 grams)
- ground coriander (10 grams)
- Chinese five-spice powder (5 grams)
- ground turmeric (5 grams)
- carrots (2 )
- potatoes (2 )
- apples (2 )
- parsnips (2 medium)
- zucchini (1 )
- raisins (240 grams)
- cashews (240 grams)
- water (120 ml)
Instructions
- Preheat the oven to 350°F (175°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 are 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 120 ml water over top. Cover the pan with aluminum foil.
- Bake in the preheated oven until heated through, about 1 hour.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 343
- fat: 18 g
- sats: 4 g
- carbs: 41 g
- fibre: 5 g
- protein: 10 g
- salt: 0 g