Curried Beef with Winter Vegetables

A medley of winter vegetables--parsnips, carrots, potatoes, celery, garlic and onions--are tossed with raisins and cashews, and seasoned with curry powder, ginger, turmeric, coriander, and Asian five-spice powder in this hearty beef curry dish inspired by Indian and Pakistani favorites.

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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.

Curried Beef with Winter Vegetables

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