Hearty Curried Beef with Winter Vegetables
Make this hearty curried beef with winter vegetables for a comforting family meal. Mild spices, tender beef, and seasonal vegetables in one delicious dish.
Frequently asked questions
＋ − Can I make this curry ahead of time?
Absolutely! This curry actually improves with time as the flavors meld together. You can prepare it completely up to 2 days in advance and reheat when ready to serve.
＋ − What can I substitute for Chinese five-spice powder?
If you don t have Chinese five-spice, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and black pepper. Alternatively, use extra curry powder and a pinch of cinnamon.
＋ − Is this recipe spicy hot?
No, this is a mild curry designed for those who prefer gentle warmth over heat. The spices provide flavor and aroma without significant spiciness. You can always add chili powder or fresh chilies if you want more heat.
＋ − Can I use a slow cooker instead of the oven?
Yes! After step 4, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
＋ − What's the best rice to serve with this curry?
Brown basmati rice is ideal as mentioned in the recipe, but you can also use regular basmati rice, jasmine rice, or even quinoa for a healthier alternative.
Hearty Curried Beef with Winter Vegetables
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a roasting pan with aluminum foil. Place the beef chunks in a saucepan with enough water to cover, bring to a boil, then reduce heat and simmer for 30 minutes until partially tender.
- 2
While the beef simmers, heat olive oil in a deep pot over medium-high heat. Add the diced onions, chopped celery, ginger, and minced garlic. Cook and stir until the vegetables begin to soften, about 5 minutes.
- 3
Stir in the curry powder, ground coriander, Chinese five-spice powder, and turmeric, making sure to coat all the vegetables evenly. Cook for another 5 minutes to bloom the spices and release their aromas.
- 4
Add the potatoes, chopped apples, sliced carrots, parsnips, and zucchini to the pot. Stir in the cooked beef along with its cooking liquid, then add the raisins and cashews. Mix everything together gently.
- 5
Transfer the entire beef and vegetable mixture to your prepared roasting pan. Drizzle the ½ cup of water over the top and cover tightly with aluminum foil.
- 6
Bake in the preheated oven for about 1 hour, or until the beef is fork-tender and the vegetables are cooked through. Remove the foil for the last 10 minutes if you prefer a slightly caramelized top.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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