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Slow Cooked SUMMER Beef Casserole Recipe

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4.3 from 2 reviews

A hearty and flavorful slow-cooked summer beef casserole featuring tender braising beef simmered in ale and beef stock with vibrant bell peppers and courgette, finished with Parmesan, fresh parsley, and served alongside warm couscous. This comforting casserole is perfect for a cozy meal and highlights seasonal vegetables for a fresh touch.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 600 g (1.3 lbs) braising beef, chopped into chunks
  • 2 tbsp plain (all-purpose) flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, peeled and minced
  • 330 ml (11 oz) Guinness or other ale
  • 360 ml (1 1/2 cups) beef stock
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small courgette/zucchini, chopped into chunks
  • 3 tbsp grated parmesan cheese
  • freshly chopped parsley
  • 1/4 red onion, peeled and thinly sliced
  • cooked couscous (optional: Ainsley Harriott’s Spice Sensation for flavored couscous)

Instructions

  1. Preheat Oven: Preheat the oven to 160C/325F (fan) to prepare for slow cooking the casserole in a low and steady heat environment.
  2. Prepare Pan and Meat: Heat olive oil on medium-high heat in a heavy-based pan or Dutch oven suitable for stovetop and oven use.
  3. Coat and Brown Beef: Toss the chopped beef with flour, salt, and pepper to coat evenly. Add the beef to the pan and brown all sides thoroughly, which should take about 6-8 minutes, developing flavor and color.
  4. Add Garlic: Stir in the minced garlic and cook for one minute to release its aroma without burning.
  5. Simmer and Slow Cook: Pour in the Guinness or ale and beef stock, bring the mixture to a boil, stir well, and then cover the pan with a lid. Place the pan in the preheated oven and slow cook for 3 hours. Check every hour and add a splash of water if the casserole appears too dry to keep it moist.
  6. Add Vegetables: After the initial 3 hours, add the chopped red and green bell peppers and courgette to the pan. Replace the lid and return the pan to the oven for an additional 5 minutes to warm the vegetables while keeping them crisp.
  7. Finish and Serve: Remove the pan from the oven. Sprinkle grated parmesan, freshly chopped parsley, and thinly sliced red onion over the casserole. Serve immediately with warm cooked couscous, optionally flavored with spices for added interest.

Notes

  • Ensure to check the casserole every hour during cooking to keep it moist by adding water as needed.
  • Choose a heavy-based pan or Dutch oven that can go from stovetop to oven to ensure even cooking.
  • Using ale like Guinness adds depth of flavor but can be substituted with other dark ales or beef broth for a milder taste.
  • Vegetables added at the end maintain their crunch and vibrant color; do not overcook them.
  • Parmesan cheese adds a subtle savory finish; for a vegetarian version, omit the beef and use vegetable stock.
  • Flavored couscous pairs well and adds extra texture and taste, but plain couscous works perfectly too.

Find it online: https://lauracooks.com/slow-cooked-summer-beef-casserole-recipe/