About this recipe: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.
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
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Preheat oven to 180 C / Gas mark 4. Line a roasting tin with aluminium foil.
Place the beef into a saucepan with enough water to cover. Bring to the boil, reduce heat and simmer for 30 minutes.
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.
Pour the beef and vegetable mixture into the prepared roasting tin. Drizzle 125ml water over the mixture. Cover the tin with aluminium foil.
Bake in preheated oven until heated through, about 1 hour.