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Photo of Moroccan-style beef with carrots and honey by WW

Moroccan-style beef with carrots and honey

9
Points®
Total Time
8 hr 20 min
Prep
20 min
Cook
8 hr
Serves
4
Difficulty
Easy
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.

Ingredients

Beef, blade steak, raw

480 g

Garlic

2 clove(s), thinly sliced

Pickled onion, drained

4 individual

Baby carrot

6 individual, (bunch)

Parsnip

3 small, quartered

Ground ginger

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried chilli flakes

½ tsp

Ground cinnamon

½ tsp

Honey

2 tbs

Salt reduced chicken stock

½ cup(s), (125ml)

Lemon juice

1½ tbs

Fresh coriander

½ cup(s), coarsely chopped

Flaked almonds

2 tbs, lightly toasted

Instructions

  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.

Notes

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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