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Curried beef with winter veg recipe

Curried beef with winter veg recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

I don't like hot curries, but mild ones are a nice change. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper and cloves.

19 people made this

IngredientsServes: 8

  • 250g diced beef stewing steak
  • 3 tablespoons olive oil
  • 2 (7cm) pieces fresh root ginger, peeled and diced
  • 3 cloves garlic, minced
  • 2 onions, peeled and diced
  • 2 celery sticks, chopped
  • 2 tablespoons curry powder, or to taste
  • 2 teaspoons coriander powder
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground turmeric
  • 2 carrots, peeled and sliced
  • parsnips, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 courgette, sliced
  • 2 apples - peeled, cored and chopped
  • 125g sultanas
  • 150g cashews
  • 125ml water

MethodPrep:35min ›Cook:1hr30min ›Ready in:2hr5min

  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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Reviews & ratingsAverage global rating:(19)

Reviews in English (17)

by EKSATTLER

Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either.-28 Jan 2010

by Kim

Delicious!I added some vegetable stock and rosemary to the chicken (I had no beef) while cooking and substituted 1 extra carrot and 1 extra potato because I had no parsnips. I left out the raisins and used peanuts too.It turned out great, but I'm sure it would have even without the adjustments.-06 Feb 2008

by Carrie C

A good spicy meal. My hubby made it while I was out and I came home to the house smelling yummy! The spice was a little much for me but perfect for my hubby.-07 Jan 2008

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Curried Quinoa Vegetable Stew

Curried Quinoa Vegetable Stew is an easy to make and hearty vegan dinner recipe. It's loaded with veggies and quinoa and dotted with black beans and has tons of flavor. It is my favorite vegan stew recipe!

It's Throwback Thursday and it only seemed fair that this quinoa vegetable stew got to make the front page again. Once a month I pick a recipe from the archives to reshare with you. I take new pictures, sometimes tweak the recipe to fit in with the healthy recipes angle the blog has taken, and give the recipe a front row seat on the blog. This is the 36th #tbt post and one of my favs.

This vegetable stew is super hearty and has so much flavor. It's also crazy easy to make. Once you make it once, you'll add it to your regular dinner rotation.

And because it's high on the easy to make scale, I know you'll stop looking at the recipe after you make it once or twice.


Khow Suey (Noodles in a Coconut Curried Sauce)

Khow Suey is a Burmese (from Burma) noodle dish with a delicately spiced coconut milk sauce and is served up with an array of different contrasting condiments/toppings that takes this dish to the next level and give it a burst of amazing flavors.

My mom made Khow Suey as a Sunday special family meal when I was growing up and it was easily one of my favorites, still is. I can’t quite pin point what it is about this dish that I love so much, whether it’s the delicate yet creamy coconut milk sauce, the tanginess of the lime you add at the end or the mix of garnishes you put on top…the crispy garlic and onion with the freshness of cilantro and green onion…not to mention the heat when you bite into a sliced chili pepper…..yummm. I’m drooling just thinking about it.

My mom always used spaghetti instead of traditional egg noodles and it worked so well, I’ve just always stuck with it. So while this may not be a traditional version of the dish (I also don’t use any flour/lentil for thickening), it’s my mom’s recipe…the one I love.

Do let me know in a comment below if you try it and like it…I’m excited to share this one!


Directions

Evenly coat the stew meat with the salt and turmeric and set aside.

Heat the oil over medium heat in a Dutch oven or deep skillet with a lid. Add the onion, garlic, and ginger and cook, stirring constantly, for 3-4 minutes or until the onion starts to soften.

Stir in the beef, cumin, coriander, paprika, cayenne, and cardamom. Mix well then cook, stirring frequently, for 5 minutes.

Add the water and stir. Cover the pot and cook, stirring occasionally, until the beef is tender (about 45 minutes).

Add the potatoes and let cook for 20 more minutes or until the potatoes are tender.


19 Whole30 Soup Recipes That Make January Way More Tolerable

We know: It&rsquos so easy to reach for canned soup. And the premade varieties at health food stores can actually be pretty darn good. But most prepackaged goods have hidden downsides&mdashlike high sodium and added sugar&mdashand if you&rsquore sticking to a specific way of eating, it can be tough to find premade options that work for you (and deliver that little thing called flavor).

Fortunately, soups are one of the easiest meals to whip up. And nothing beats recipes with whole, natural, fresh ingredients. So let&rsquos push pause on all things packaged and give these 19 Whole30-friendly soups a whirl. Trust us, you won&rsquot go back to store-bought.

1. Slow Cooker White Chicken Chili

Beans aren&rsquot such a magical fruit when it comes to Whole30. But don&rsquot worry: You don&rsquot need beans to make a killer, equally as hearty chili. This recipe uses shredded chicken, bell pepper, onion, jalapeño, coconut milk, and a slew of tasty spices to create a heartwarming soup that&rsquos as kind on your belly as it is on your palate. Top with fresh herbs and a squeeze of lime.

2. Easy Vegan Pumpkin Soup

The secret to creamy soup sans dairy? In this simple soup recipe, it&rsquos pumpkin purée, full-fat coconut milk, and coconut oil (or ghee). The combination of curry paste and curry powder gives the soup just the right amount of punch, as does the addition of eight (!) garlic cloves. For a touch of sweet, top with pomegranate arils and a small spoonful of extra coconut milk. Toasted pepitas provide a nice crunch too.

3. Whole30 Zuppa Toscana

Spicy, creamy, satisfying&hellip this soup checks all the marks. Made with both bacon and sausage, this soup is a meat- and flavor-lover&rsquos dream. (Note: Make sure you buy sugar-free versions of both to guarantee they&rsquore Whole30 compliant.) We love that this savory, filling soup packs a whole lot of greens by using an entire bundle of kale and gets subtle creaminess from, you guessed it, coconut milk.

4. Roasted Cauliflower and Garlic Soup

This soup is a perfect example of how a small set of ingredients can come together to make something truly extraordinary. Using an entire head of cauliflower and bulb of roasted garlic, this recipe doesn&rsquot skimp on flavor. The rest of the eight-ingredient meal is comprised of spices, stock, onion, and olive oil and can be whipped up in under an hour. Use an immersion blender if you have one on hand, or make sure there&rsquos a vent on your blender top to avoid a soup-plosion.

5. Whole30 Creamy Taco Soup

Who needs a taco shell? This soup has everything you love about tacos but skips the carbs. Made with grass-fed ground beef (turkey and chicken taste great too), bone broth, diced tomatoes, green chilies, coconut milk, and a whopping nine spices, this soup will leave you happy and full. Top with sliced avocado for some extra healthy fats, jalapeños for more spice, and diced red onion for added crunch.

6. Creamy Paleo Chicken Soup With Mushrooms and Kale

We&rsquod never thought to use nutritional yeast in soup, but let us tell you: It is awesome. The Whole30-compliant seasoning gives a savory, cheese-like flavor that balances out the coconut milk and brings out the best of the mushrooms and kale. We love sticking to plain ol&rsquo chicken (we recommend thighs), but the soup also works well with sausage or ground turkey. For a touch of spice, add 1-2 teaspoons of red pepper flakes.

7. Curried Cauliflower Rice Kale Soup

This soup is perfect for days when you&rsquore in need of a serious veg overload. Whether you&rsquore recovering from an overly filling Whole30 meal or simply in the mood to supercharge your veggie intake, this soup is a great way to reset and load up on nutrients. Made with roasted cauliflower, red onion, garlic, carrots, kale, and all kinds of spices, this soup certainly doesn&rsquot skimp on flavor. Make extra, as it freezes well and is great for nights when you can&rsquot muster up the energy to cook something healthy.

8. Chicken Zoodle Soup

If you have the energy to spiralize some squash and chop a few veggies, you can master this zoodle soup. Once the prep work is done, all that&rsquos required is browning the chicken, mixing in the veg and some spices, and letting it simmer in stock. Since zucchini spirals cook so quickly, we recommend dropping them in right before eating as opposed to letting them simmer in the pot. For some unexpected but uber-tasty flavor, add a tablespoon of miso paste to the broth.

9. Thai Meatball and Egg Drop Soup

Egg drop soup is delicious, but it&rsquos best served as a side (due to how light it is). This recipe, however, is packed with protein from the Thai meatballs, giving the traditional egg broth plenty of oomph to make it a main. We love the bright pop of colors from the fresh herbs, chilies, and scallions, and the hint of sweet from the ginger that&rsquos used in both the broth and the meatballs. To save some time, bake the balls the day before.

10. Chicken Avocado Lime Soup

This soup brilliantly cooks the chicken in the broth before it&rsquos shredded, making it moist and flavorful as can be. Spiced with cumin, oregano, and ground coriander, and topped with crunchy radishes, creamy avocados, and tart lime juice, this recipe is a great way to kick a cold (add extra jalapeños), warm up, or wind down after a long day.

11. Roasted Broccoli Soup

This fancy-looking soup is surprisingly simple to put together. Start by roasting broccoli and onions (don&rsquot be afraid to over-crisp them), blend the roasted bits with boiled potatoes, mix in the lemon tahini sauce, top with leftover veg, and let the eating commence. Rich, creamy, just a tad bit spicy&hellip we think it&rsquos safe to say this soup has it all. (Psst, if you&rsquore a garlic lover, double the amount in the recipe&mdashthe more, the merrier.)

12. Easy Roasted Red Pepper Soup

Roasted pepper soup can seem intimidating, but with a few tricks, it&rsquos simple as can be. Trick one: Buy a jar of roasted peppers instead of roasting them at home. It saves time and a visit from firemen when the smoke alarm inevitably goes off. Trick two: Make it sneakily creamy with full-fat coconut milk. Trick three: add carrots and onion for added thickness&mdashoh, and nutrients. If you can manage a blender, you can manage this soup, and you&rsquoll be happy you tried.

13. Acorn Squash Soup With Turmeric

Butternut squash soup, pumpkin soup&hellip while delicious, sometimes they can feel a little been there, done that. Change things up by using acorn squash, an equally delicious and creamy squash counterpart. The soup is sweetened with diced apple&mdashfor a tarter taste, go with green apple if you want something sweeter, opt for Gala&mdashand thickened up with onion and carrot. We love the soup as is, but if you&rsquore craving a bit more spice, add a few tablespoons of curry powder.

14. Cauliflower Bacon Soup

Cauliflower soup is an art. A little too much liquid can make it watery, and if the ratio of cauliflower to spices to liquids is the tiniest bit off, the soup can taste bland. This recipe makes things easy by sticking to a relatively small amount of super-flavorful ingredients such as bacon and beef broth. Feel free to up the amount of garlic and grab the largest cauliflower you can find to ensure that thick, glorious texture.

15. Thai Sweet Potato and Carrot Soup

Another secret to super-creamy soup: sweet potatoes. The thick, flavorful flesh is so tasty on its own, you hardly need spices. That said, this recipe gets pretty inventive with red curry paste, ginger, and lime. Skip the chopped peanut topping to keep it Whole30 friendly opt for scallions if you&rsquore craving a bit of crunch.

16. Paleo Pizza Soup

Pizza soup? Yes, you read that right. Made with chicken sausage, pepperoni, mushrooms, marinara sauce, olives, oregano, and other tasty add-ins, this soup truly does feature the best of pizza. (We honestly don&rsquot miss the dough or the cheese.) Feel free to experiment with veggie ingredients&mdashlike green bell pepper, red onion, and roasted garlic&mdashand go wild with sausage varieties (as long as they&rsquore sugar-free). Taking only 30 minutes to make, this soup is just about as easy as takeout.

17. Chicken Tortilla-Less Soup

Another soup that&rsquos equally as amazing without its carb counterpart, this tortilla-less soup is so filling you wouldn&rsquot even have room for the crunchy corn. Full of roasted tomatoes, shredded chicken, diced red pepper, and Whole30-compliant taco seasoning, we can say with certainty this soup isn&rsquot missing a thing. Though if you&rsquore craving some crunch, it couldn&rsquot hurt to add some sliced jicama or radish.

18. No-Bean 30-Minute Chili

Sometimes you just want a piping hot bowl of chili&mdashwithout the beans. This soup delivers on heartiness, spice, and satisfaction. Made with lean ground beef, plenty of peppers and onion, tomato paste, and seven spices, we wouldn&rsquot change a thing. That said, the soup also tastes great with ground chicken or turkey (switch the broth accordingly) and extra chili spice never hurts&mdashif you like spice, that is.

19. Instant Pot Creamy Southwest Chicken Soup

If only all recipes were as easy as throwing ingredients into a pot and letting the magic happen on its own&hellip until then, we&rsquoll settle for this superstar soup. Start by seasoning and browning the chicken, add the veg, then the broth, and let the simmering commence. For a creamier soup, substitute coconut milk for the almond milk.


5. White Bean Chilli with Jalapeno Bulgar

If you prefer a little heat to your meals then this recipe will be right up your street! More of a stew in consistency, this dish is both tasty and filling. With a total prep and cook time of just under 30 minutes, this delicious concoction of ingredients is perfect for those rushed winter nights.

Get the recipe at: RealSimpleFood


The subtle sweetness of cashews is a perfect match for the creamy sugar pumpkin in this dish.

Reason alone to take a trip down your supermarket’s international aisle.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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  • Beef sausages - 500 g
  • Onion, thinly sliced - 1
  • Carrots, peeled and sliced - 2
  • Butter salted - 1 Tbsp
  • Mild curry powder - 1 Tbsp
  • Plain flour - 2 Tbsp
  • Beef stock - 500 ml
  • Fruit chutney - 2 Tbsp
  • Frozen peas - 1 cup
  • Parsley leaves, to serve
  • Mashed potato or cooked rice, to serve

Brown sausages on each side in a large frying pan, remove from pan and set aside.

Add onion and carrot to the pan. Cook stirring for a few minutes. Add butter and stir until it melts.

Sprinkle in curry powder and stir for 30 seconds, then add flour and mix for 30 seconds.

Slowly pour in beef stock and stir in chutney.

Slice sausages into 1cm thick pieces and add back to the pan.

Stir everything together and let it simmer for 5-10 minutes until sausages are cooked through and sauce thickens.

Stir in peas and cook for 2 minutes until they are heated through.

Sprinkle over parsley and serve on top of creamy mashed potato or steamed rice.

We've teamed up with Vanya from VJ Cooks to bring you this recipe. You can find her on Instagram @vj_cooks or on Facebook at


Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is Indian-inspired with a blend of red lentils, ginger, our go-to curry powder, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

This soup starts with sautéing onion, garlic, ginger, and carrot. Then add cauliflower, broth, and lentils.

For spices, we kept things simple with fresh ginger, curry powder, and a pinch of cayenne, which complements the sweetness of the carrots beautifully.

Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

A touch of coconut milk before blending makes for the ultimate creamy texture. Swoon!

We hope you LOVE this soup! It’s:

  • Creamy
  • Comforting
  • Nutrient-rich
  • Quick & easy to make
  • Versatile
  • & Delicious

This would make the perfect weeknight soup when you need something nourishing on the table fast. It’s delicious on its own, but would also pair well with our Apple Pecan Arugula Salad, Garlic Herb Flatbread (or Naan), or our Easy Marinated Grilled Chicken.

Bonus: It reheats beautifully, making it ideal for leftovers, lunches, and freezer meals!

More Comforting Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


Directions

For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.

Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.

Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.