Beef Curry with Cold-Season Vegetables

Name: Beef Curry with Cold-Season Vegetables
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 0.5 lb Beef Stew Meat; 1 cup Cashews; 2 sticks Celery; 2 whole Cooked Apples; 2 tbsp Curry Powder; 2 whole Diced Onion; 2 whole Diced Potatoes; 1 tsp Five-Spice; 2 whole Fresh Ginger; 2 tsp Ground Coriander; 1 tsp Ground Turmeric; 3 cloves Minced Garlic; 3 tbsp Olive Oil; 1 whole Parsnip; 1 cup Raisin; 2 whole Sliced Carrots; 1 whole Water; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 Low-Sodium Sugar-Free Heart-Healthy ❤️Gluten-Free Ayurvedic 🧘Halal 🕌

Beef Curry with Cold-Season Vegetables brings tender stew meat together with carrots, parsnips, potatoes, and zucchini in a warmly spiced sauce. Ginger, turmeric, coriander, and curry powder mingle with apples, raisins, and cashews for a gently sweet, aromatic balance. It’s a cozy, slow-simmered dinner perfect for chilly evenings or a comforting weekend meal.

Prep35 mins
Cook1 hr 30 mins
Serves8
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2

Place the beef in a saucepan and add enough water to cover it; bring to a boil, then lower the heat and simmer for 30 minutes.
3

Meanwhile, warm the olive oil in a deep pot over medium-high heat. Add the onions, celery, ginger, and garlic; cook, stirring, until the vegetables soften, about 5 minutes. Stir in the curry powder, coriander, five-spice powder, and turmeric to coat evenly; cook for 5 minutes. Add the potatoes, apples, carrots, parsnips, and zucchini; stir in the beef and cooking liquid, raisins, and cashews.
4

Transfer the beef and vegetable mixture to the lined roasting pan; drizzle 1/2 cup water over the top. Cover the pan with aluminum foil.
5

Bake in the preheated oven until the beef and vegetables are tender, about 1 hour.