• 8servings
  • 125minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g diced beef stewing steak

  2. 3 tablespoons olive oil

  3. 2 (7cm) pieces fresh root ginger, peeled and diced

  4. 3 cloves garlic, minced

  5. 2 onions, peeled and diced

  6. 2 celery sticks, chopped

  7. 2 tablespoons curry powder, or to taste

  8. 2 teaspoons coriander powder

  9. 1 teaspoon Chinese five-spice powder

  10. 1 teaspoon ground turmeric

  11. 2 carrots, peeled and sliced

  12. parsnips, peeled and sliced

  13. 2 potatoes, peeled and cubed

  14. 1 courgette, sliced

  15. 2 apples - peeled, cored and chopped

  16. 125g sultanas

  17. 150g cashews

  18. 125ml water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4. Line a roasting tin with aluminium foil.

  2. Place the beef into a saucepan with enough water to cover. Bring to the 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, courgette and apples. Stir in the beef with its cooking liquid, sultanas and cashews, and toss to evenly blend the spices.

  4. Pour the beef and vegetable mixture into the prepared roasting tin. Drizzle 125ml water over the mixture. Cover the tin with aluminium foil.

  5. Bake in preheated oven until heated through, about 1 hour.


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