Ingredients
8
8 servings
- •½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
- •3 tablespoons olive oil
- •2 (3 inch) pieces fresh ginger root, peeled and diced
- •3 cloves garlic, minced
- •2 onions, peeled and diced
- •2 celery ribs, chopped
- •2 tablespoons curry powder, or to taste
- •2 teaspoons coriander powder
- •1 teaspoon Asian five-spice powder
- •1 teaspoon ground turmeric
- •2 carrots, peeled and sliced
- •parsnips, peeled and sliced
- •2 potatoes, peeled and cubed
- •1 zucchini, sliced
- •2 apples - peeled, cored and chopped
- •1 cup raisins
- •1 cup cashews
- •½ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 343
- Carbohydrate: 41g
- Fat: 18g
- Fiber: 5g
- Protein: 10g
- Sugar: 17g
Related Recipes
Sri Lanka Beef Curry
Winter Harvest Curry Stew
Beef and Vegetable Stew
Keema Matar (Beef and Pea Curry)
Beef Stew with Carrot Flowers
Harvest Beef Stew
Curried Winter Soup
Instant Pot Beef Stew with Frozen Meat
Got No Beef Stew
Classic, Hearty Beef Stew
Moroccan Beef and Lentil Stew
