Recipe Slow-cooked beef with parsnip & lemon couscous : Hearty Dishes and Tasty

Recipe Slow-cooked beef with parsnip & lemon couscous : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-cooked beef with parsnip & lemon couscous has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.


  • 3 teaspoons olive oil
  • 500g diced beef casserole steak, excess fat removed
  • 2 1/2 teaspoons mild paprika
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • Salt & freshly ground black pepper
  • 1 large brown onion, halved, thinly sliced
  • 2 large garlic cloves, finely chopped
  • 80ml (1/3 cup) cold water
  • 500ml (2 cups) Massel beef stock
  • 300g orange sweet potato (kumara), peeled, cut into 3cm cubes
  • 2 parsnips, peeled, cut into 3cm pieces


  • Step 1
    Preheat oven to 160°C. Heat 2 teaspoons of the oil in a large flame-proof ovenproof dish over medium-high heat. Add one-third of the beef and cook, stirring occasionally, for 2 minutes or until brown all over. Transfer to a plate and set aside. Repeat in 2 more batches with the remaining beef, reheating the pan between batches.
  • Step 2
    Heat remaining oil in the same pan over medium-low heat. Add the paprika, coriander, cumin, turmeric, cayenne pepper, cinnamon, fennel, allspice, cardamom and 1/2 teaspoon of black pepper and cook, stirring, for 30 seconds or until fragrant. Add the onion, garlic and water, and bring to a simmer. Cook, covered, for 5 minutes or until onion softens.
  • Step 3
    Add the beef and any juices along with the stock and bring to the boil over medium-high heat. Cover with a piece of non-stick baking paper and a tight-fitting lid, and cook in preheated oven for 1 hour. Add the sweet potato and parsnip and cook, covered, for a further 45 minutes or until beef and vegetables are tender. Taste and season with salt and pepper.
  • Step 4
    Meanwhile, to make the lemon couscous, combine the water and oil in a saucepan and bring to the boil over high heat. Season with salt and pepper. Remove from heat. Use a fork to stir in the couscous and lemon rind. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the lemon juice and gently stir until combined. Cover and set aside until required.
  • Step 5
    Spoon the lemon couscous among serving bowls and top with the beef mixture. Serve immediately.

Slow-cooked beef with parsnip & lemon couscous

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