Here’s a hearty curry made with winter veggies. Â I had an excess of carrots, potatoes and parsnips and allrecipes.com found this winner for us!
Ingredients
- 1/2 lb stewing beef
- 3 tbsp olive oil
- 2 3 inch pieces ginger fresh
- 3 cloves garlic minced
- 2 Onions peeled and diced
- 2 celery ribs I didn't have this on hand and omitted
- 2 tbsp curry powder or to taste
- 2 tsp coriander powder
- 1 tsp Asian five-spice I didn't have this either and put in some cinnamon, cloves and all spice instead
- 1 tsp turmeric
- 2 - 5 Carrots peeled and sliced
- 2- 5 parsnips peeled and sliced
- 2 - 5 potatoes peeled and cubed
- 1 Zucchini I didn't have this either and omitted
- 2 - 5 Apples peeled, cored and chopped
- 1 cup Raisins
- 1 cup cashews I omitted this too
- 1/2 cup Water
Servings:
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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