Beef and parsnip casserole

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Recipe Image

Kim Browning

serves 4


  • 500 casserole steak
  • 1 cooking apple – peeled and sliced
  • 1 dessertspoon vinegar
  • 1 sprig rosemary
  • 1/2 teaspoon ground ginger
  • 1 large onion, finely sliced
  • 1 parsnip, sliced
  • 1 teaspoon golden syrup
  • 2 small strips lemon peel
  • 1 sprig thyme
  • 1/2 teaspoon ground cloves
  • flour, seasoned






Preheat oven to 150 C
Toss cubed meat in seasoned flour and arrange in casserole dish with apple, parsnip,onion and herb sprigs, spices and peel.Mix vinegar and syrup with sufficient water to cover. Cook for 2 -3 hours. Thicken if necessary before serving with a little flour mixed with cooled cooking liquid.

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3 thoughts on “Beef and parsnip casserole

  1. This is a casserole with that spice flavour of cloves, cinnamon, etc. It’s nice but fairly average. Doesn’t look very nice as there’s no colour (apple, onion, parsnip all white).

  2. Hi just wondering if i don’t have sprigs of herbs, can i use dry herbs and how much?? And also if i don’t have lemon peel can i use lemon jucie from a bottle and how much?? Thanks

  3. This is a great family winter recipe and find it’s a nice combination of flavours and a good colour since the cubes of meat haven’t been pre-browned. It is quick to put together and once in the oven you can forget about it for 3 hours. We like the lemony taste which comes through and also the gentle sweetness the apple and golden syrup add. I usually add another strip of lemon peel. I often make this in double quantities ahead of time and fill a pastry lined pie dish with the cool cooked meat, the rest of the cooked meat I put into the freezer for another day. I also thicken the cooked meat instead of tossing it in flour.