curried beef with winter vegetables

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). line a roasting pan with aluminum foil.
• place the beef into a pan with enough water to cover. bring to a 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, zucchini, and apples. stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• pour the beef and vegetable mixture into the prepared roasting pan. drizzle 1/2 cup water over the mixture. cover the pan with aluminum foil.
• bake in preheated oven until heated through, about 1 hour.