The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. 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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

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  • 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.

Nutrition Facts

343.4 calories; 10.3 g protein; 40.7 g carbohydrates; 15.6 mg cholesterol; 158.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2010
Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either. Read More
(14)

Most helpful critical review

Rating: 2 stars
12/08/2016
This was okay. The recipe was followed with the omittance of cashews as none were on hand. The beef needed another 30 minutes of slow cooking. We both felt it needed a bit more flavor be it curry garlic or seasonings. Read More
17 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/28/2010
Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either. Read More
(14)
Rating: 5 stars
01/28/2010
Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either. Read More
(14)
Rating: 5 stars
02/06/2008
Delicious! I added some vegetable stock and rosemary to the chicken (I had no beef) while cooking and substituted 1 extra carrot and 1 extra potato because I had no parsnips. I left out the raisins and used peanuts too. It turned out great, but I'm sure it would have even without the adjustments. Read More
(7)
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Rating: 4 stars
01/07/2008
A good spicy meal. My hubby made it while I was out and I came home to the house smelling yummy! The spice was a little much for me but perfect for my hubby. Read More
(5)
Rating: 5 stars
04/30/2011
This was heavenly! And wow did it smell good cooking. I think you could use just about any combination of vegetables and it would work. We served it with saffron rice and naan and it was delicious. Thank you so much for posting this! Read More
(4)
Rating: 4 stars
11/12/2009
This was a delicious curry and excellent way to use up left over root vegetables. I added a can of coconut milk to the recipe. It had a bit more spice than I like but my husband found it just right. It was perfect for a cold winter night meal. Read More
(4)
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Rating: 5 stars
11/16/2013
This is a great recipe!! We only used half of the recipe the other half went in the freezer. So to half of this recipe I added 1 can coconut milk (just because we love it and it makes a nice sauce) tablespoon of mango chutney more curry powder and used left over roast beef which I added near the end of the baking time with the apples. Thanks for sharing this recipe!! Read More
(3)
Rating: 4 stars
09/07/2010
The spices are nice but made it a stoup instead of baking made few adjustments since I don't like the bland result. So I added 2 tablespoon sugar 1 tablespoons Thai yellow curry paste 150ml coconut milk (not too thick). I add in apple at the end. If you mix a bit of couscous or oatmeal garnish with coriander leaves it becomes a full meal and tastes wonderful very light beef curry stoup the coconut milk does wonders. Read More
(2)
Rating: 5 stars
01/22/2013
Fantastic! A flavorful escape from our norm and even the kids enjoyed it. I forgot to buy the beef so we did just the vegetables and used beef broth as the liquid (also threw in a rutabaga). The house smelled so good while it was cooking. We used extra garlic but still found that the ginger was the strongest flavor. Looking for the 5 spice I found Dukkah blend at Trader Joe's: almonds sesame seeds fennel seeds coriander anise seeds and kosher salt. Used about a tablespoon of that with the curry and turmeric but forgot to add cinnamon and cloves. Overall it was better than I thought it would be. Read More
(2)
Rating: 4 stars
04/14/2008
Just ok. Served this over rice Read More
(2)
Rating: 2 stars
12/08/2016
This was okay. The recipe was followed with the omittance of cashews as none were on hand. The beef needed another 30 minutes of slow cooking. We both felt it needed a bit more flavor be it curry garlic or seasonings. Read More