Description
This Slow Cooked Summer Beef Casserole is a hearty and flavorful dish perfect for a comforting meal. Tender chunks of braising beef are browned and slow-cooked in a rich Guinness and beef stock sauce, then combined with fresh summer vegetables and finished with a sprinkle of parmesan cheese. Ideal for a family dinner, served with couscous for a complete and satisfying meal.
Ingredients
Scale
Beef and Sauce
- 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
Vegetables
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small courgette/zucchini, chopped into chunks
Finishing
- 3 tbsp grated parmesan cheese
- Fresh parsley, chopped (for garnish)
- Red onion, finely chopped (for garnish)
- Couscous (to serve)
Instructions
- Preheat the oven: Preheat your oven to 160°C (325°F) fan to prepare for slow cooking the casserole in a Dutch oven.
- Brown the beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Coat the chunks of braising beef in the flour seasoned with salt and pepper, then add them to the heated oil. Brown the beef on all sides until a deep golden crust forms, which helps to seal in juices and develop flavor.
- Add flavors: Stir in the minced garlic, then pour in the Guinness (or other ale) and beef stock. Bring the mixture to a boil on the stovetop. Once boiling, cover the Dutch oven with its lid and transfer it to the preheated oven.
- Slow cook the beef: Cook the beef in the oven for 3 hours, allowing it to become tender as it slowly simmers in the rich liquid.
- Add vegetables: After 3 hours, carefully remove the Dutch oven from the oven. Add the chopped red and green bell peppers and courgette chunks to the pot. Stir gently to combine, then return the pot to the oven and cook uncovered for an additional 5 minutes to soften the vegetables slightly while retaining some bite.
- Finish and serve: Remove the Dutch oven from the oven. Sprinkle the grated parmesan cheese over the casserole, and garnish with fresh parsley and finely chopped red onion. Serve hot with couscous on the side for a complete meal.
Notes
- Using a Dutch oven is ideal for even heat distribution during the long cooking process.
- Guinness can be substituted with any other ale or a rich dark beer.
- Make sure to brown the beef well, as this step adds significant depth of flavor.
- If you prefer, you can add other summer vegetables like tomatoes or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
