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Mild Curried Beef with Winter Root Vegetables
Gluten Free
British

Mild Curried Beef with Winter Root Vegetables

A comforting, family-friendly curry featuring tender beef and hearty winter vegetables in aromatic spices, perfect for cold evenings.
Gluten Free
British

Mild Curried Beef with Winter Root Vegetables

A comforting, family-friendly curry featuring tender beef and hearty winter vegetables in aromatic spices, perfect for cold evenings.

2 hours 5 minutes

Prep Time

1 hour 30 minutes

Cook Time

Medium

Level

Serves 8

Servings

2 hours 5 minutes

Prep Time

1 hour 30 minutes

Cook Time

Medium

Level

Serves 8

Servings

This warming curried beef stew brings together the best of British comfort food with gentle Indian-inspired flavors. Unlike fiery curries, this mild version focuses on aromatic spices that enhance rather than overpower the natural sweetness of winter vegetables. The combination of tender beef, root vegetables, and a hint of Chinese five-spice creates a uniquely satisfying meal that pairs beautifully with fluffy basmati rice. It’s the perfect dish for introducing curry skeptics to these wonderful flavors.

Ingredients

  • beef chuck roast
    2
    pounds
  • water
  • olive oil
    3
    tablespoons
  • onions
    2
    large
  • celery
    2
    stalks
  • fresh ginger
    2
    pieces
  • garlic
    3
    cloves
  • curry powder
    2
    tablespoons
  • ground coriander
    2
    teaspoons
  • Chinese five-spice powder
    1
    teaspoon
  • ground turmeric
    1
    teaspoon
  • potatoes
    2
    large
  • apples
    2
    medium
  • carrots
    2
    large
  • parsnips
    2
    medium
  • zucchini
    1
    medium
  • golden raisins
    1
    cup
  • roasted cashews
    1
    cup
  • water
    ½
    cup

Tips

  1. Substitute lamb shoulder for beef for a traditional British twist on curry flavors.

  2. Add coconut milk during the last 15 minutes for a creamier, richer sauce.

  3. Include butternut squash or sweet potatoes for additional autumn vegetable sweetness.

  4. Stir in fresh cilantro and a squeeze of lime juice just before serving for brightness.

Storage

Store leftover curry in the refrigerator for up to 4 days in airtight containers. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. This curry also freezes well for up to 3 months - thaw overnight in the refrigerator before reheating.

Steps:

Prepare oven and simmer beef
Preheat your oven to 350°F (175°C) and line a large roasting pan with aluminum foil. Place beef chunks in a saucepan with enough water to cover completely. Bring to a boil, then reduce heat and simmer gently for 30 minutes to tenderize the meat.
Sauté aromatics and spices
While beef simmers, heat olive oil in a deep, heavy-bottomed pot over medium-high heat. Add diced onions, celery, ginger, and garlic. Cook, stirring frequently, until vegetables soften and become fragrant, about 5 minutes. Add curry powder, coriander, five-spice powder, and turmeric, stirring constantly for 5 minutes until spices are toasted and aromatic.
Combine ingredients
Add potatoes, apples, carrots, parsnips, and zucchini to the spiced vegetable mixture. Drain the beef, reserving the cooking liquid, and add both beef and liquid to the pot. Stir in raisins and cashews, mixing everything thoroughly to coat with the spice mixture.
Transfer and bake
Transfer the entire beef and vegetable mixture to your prepared roasting pan, spreading evenly. Drizzle the ½ cup of water over the top and cover tightly with aluminum foil.
Roast until tender
Bake in the preheated oven for 1 hour, or until the beef is fork-tender and vegetables are cooked through. Remove foil during the last 15 minutes if you prefer a slightly caramelized top. Let rest for 5 minutes before serving.

Nutritions

  • Calories

    385 kcal

    Energy

    1612 kJ

    Protein

    28 g

    Fat

    15 g

    Carbohydrates

    38 g

    Fiber

    6 g

    Sugars

    22 g

    Salt

    0.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute lamb shoulder for beef for a traditional British twist on curry flavors.

  2. Add coconut milk during the last 15 minutes for a creamier, richer sauce.

  3. Include butternut squash or sweet potatoes for additional autumn vegetable sweetness.

  4. Stir in fresh cilantro and a squeeze of lime juice just before serving for brightness.

FAQ

Absolutely! Add 1-2 teaspoons of cayenne pepper or fresh chopped chilies along with the other spices. Start with less and adjust to taste.
Chuck roast works perfectly as it becomes tender during the long cooking process. Beef shin or stewing beef are also excellent alternatives.
Yes, after combining all ingredients, simmer covered on low heat for 1.5-2 hours, stirring occasionally and adding water as needed.
While it adds unique depth, you can substitute with a pinch each of cinnamon, ground cloves, and fennel seeds if five-spice isn’t available.