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 then slow-cooked with garlic, Guinness ale, and beef stock until melt-in-the-mouth tender. Fresh summer vegetables like red and green bell peppers and courgette are added towards the end of cooking to retain their vibrant texture. Finished with a sprinkle of Parmesan cheese, this casserole pairs beautifully with couscous for a satisfying dinner.

Ingredients

Scale

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

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Instructions

Preheat the oven: Set your oven to 160°C (325°F) fan setting to prepare for slow cooking the beef casserole.
Brown the beef: Heat olive oil in a Dutch oven over medium heat. Coat the beef chunks in plain flour, salt, and pepper. Once the oil is hot, add the beef to the pot and brown all sides until they develop a rich color.
Add flavors and liquids: Add the minced garlic to the pot and sauté briefly. Then pour in the Guinness ale and beef stock, stirring to combine. Bring the mixture to a boil.
Slow cook the beef: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the beef slow cook for 3 hours until tender and flavorful.
Add vegetables: After 3 hours of cooking, add the chopped red and green bell peppers along with the courgette to the beef mixture. Stir gently and cook uncovered for an additional 5 minutes to soften the vegetables slightly while retaining their texture.
Finish and serve: Remove the casserole from the oven and sprinkle grated Parmesan cheese over the top. Garnish optionally with fresh parsley and red onion, then serve hot alongside couscous for a complete meal.

Notes

Using a Dutch oven is essential as it allows even heat distribution and retains moisture for the slow-cooked beef.
Substitute Guinness with any dark ale or a robust beer if preferred.
For a gluten-free option, use gluten-free flour and a gluten-free beer or ale.
You can add fresh herbs like thyme or rosemary in the pot for additional flavor during the slow cooking process.
To enhance the sauce, consider reducing some of the cooking liquid on the stovetop before adding vegetables.