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Curried Beef with Winter Vegetables

Rated as 4.38 out of 5 Stars

"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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2 h 5 m servings 343 cals
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
  3. 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.
  4. 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.
  5. Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts

Per Serving: 343 calories; 17.5 g fat; 40.7 g carbohydrates; 10.3 g protein; 16 mg cholesterol; 159 mg sodium. Full nutrition

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  1. 16 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 i...

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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 ...

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 r...

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.

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 de...

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...

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...

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 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 ...

Just ok. Served this over rice