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Beef Curry with Winter Veggies

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PREP TIME
35 min
COOKING TIME
90 min
TOTAL TIME
125 min
SERVINGS
8 servings
Dinner Pakistani
Beef Curry with Winter Veggies
Ingredients
  • 1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 2 (3 inch) pieces fresh ginger root, peeled and diced
  • 3 cloves garlic, minced
  • 2 onions, peeled and diced
  • 2 celery ribs, chopped
  • 2 tablespoons curry powder, or to taste
  • 2 teaspoons coriander powder
  • 1 teaspoon Asian five-spice powder
  • 1 teaspoon ground turmeric
  • 2 carrots, peeled and sliced
  • parsnips, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 zucchini, sliced
  • 2 apples - peeled, cored and chopped
  • 1 cup raisins
  • 1 cup cashews
  • 1/2 cup water
Instructions
1
Preheat your oven to the desired temperature of 350 degrees F (175 degrees C). To make things easier, cover a roasting pan with a sheet of aluminum foil to prevent any mess.
2
Next, place the beef in a large pan with sufficient water to cover it completely. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
3
Simultaneously, heat some olive oil in a deep pot over medium-high heat. Add the ginger, garlic, onions, and celery to the pot and cook until they become soft and tender, approximately 5 minutes. Introduce the curry powder, coriander powder, five-spice powder, and turmeric into the pot, stirring well to coat the onion mixture evenly. Allow it to cook for another 5 minutes before adding the carrots, parsnips, potatoes, zucchini, and apples to the pot. Combine these vegetables with the onion mixture, then add the beef along with its cooking liquid, raisins, and cashews. Mix everything together to create a uniform blend of spices.
4
Pour the beef and vegetable mixture into the prepared roasting pan. Add 1/2 cup of water over the top and cover it with aluminum foil.
5
Place the roasting pan in your preheated oven and let it bake until heated through, approximately 1 hour.