Curried beef with winter veg

    2 hours 5 min

    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.

    20 people made this

    Serves: 8 

    • 250g diced beef stewing steak
    • 3 tablespoons olive oil
    • 2 (7cm) pieces fresh root ginger, peeled and diced
    • 3 cloves garlic, minced
    • 2 onions, peeled and diced
    • 2 celery sticks, chopped
    • 2 tablespoons curry powder, or to taste
    • 2 teaspoons coriander powder
    • 1 teaspoon Chinese five-spice powder
    • 1 teaspoon ground turmeric
    • 2 carrots, peeled and sliced
    • parsnips, peeled and sliced
    • 2 potatoes, peeled and cubed
    • 1 courgette, sliced
    • 2 apples - peeled, cored and chopped
    • 125g sultanas
    • 150g cashews
    • 125ml water

    Prep:35min  ›  Cook:1hr30min  ›  Ready in:2hr5min 

    1. Preheat oven to 180 C / Gas mark 4. Line a roasting tin with aluminium foil.
    2. Place the beef into a saucepan with enough water to cover. Bring to the 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, courgette and apples. Stir in the beef with its cooking liquid, sultanas and cashews, and toss to evenly blend the spices.
    4. Pour the beef and vegetable mixture into the prepared roasting tin. Drizzle 125ml water over the mixture. Cover the tin with aluminium foil.
    5. Bake in preheated oven until heated through, about 1 hour.

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    Reviews in English (17)


    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.  -  28 Jan 2010  (Review from Allrecipes US | Canada)


    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.  -  06 Feb 2008  (Review from Allrecipes US | Canada)


    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.  -  07 Jan 2008  (Review from Allrecipes US | Canada)