Moroccan-style beef with carrots and honey

Total Time
Honey carrots are a favourite side and we’ve made it extra fancy by slow-cooking them with all these delicious Moroccan flavours. Served with coriander, almonds and pearl couscous, this is a spice-filled dish that’s sure to warm you up throughout winter.
  • trimmed beef blade steak
    480 g
  • fresh garlic
    2 clove(s), thinly sliced
  • pickled onion, drained
    4 individual
  • baby carrot
    6 individual, (bunch)
  • parsnip
    3 small, quartered
  • dried ginger, ground
    1 tsp
  • ground cumin
    1 tsp
  • ground coriander
    1 tsp
  • chilli flakes
    ½ tsp
  • ground cinnamon
    ½ tsp
  • honey
    2 tbs
  • Chicken stock, liquid, salt-reduced
    ½ cup(s), (125ml)
  • lemon juice
    1 ½ tbs
  • fresh coriander
    ½ cup(s), coarsely chopped
  • flaked almonds
    2 tbs, lightly toasted
  1. Combine beef, garlic, onions, carrots, parsnip, ginger, cumin, ground coriander, chilli, cinnamon, honey and stock in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
  2. Remove beef from slow cooker. Stir juice into vegetable mixture. Slice beef and drizzle with a little cooking liquid. Serve with vegetables, fresh coriander and almonds.
SERVING SUGGESION: Baby spinach leaves and plus pearl couscous. TIP: ON THE STOVETOP - If you don’t have a slow cooker, cook beef mixture in a large covered saucepan over low heat for 2–3 hours or until tender.

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