Mild Curried Beef with Winter Root Vegetables

Instructions

1. 1

   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.

2. 2

   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.
3. 3

   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.

4. 4

   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.

5. 5

   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.