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Slow Cooked SUMMER Beef Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: British/Irish

Description

A hearty slow-cooked summer beef casserole featuring tender braising beef simmered in Guinness and beef stock with vibrant summer vegetables, finished with Parmesan cheese and fresh herbs for a comforting and flavorful meal perfect for family dinners.

Ingredients

Meat and Oils

  • 2 tbsp olive oil
  • 600 g (1.3 lbs) braising beef, chopped into chunks

Seasonings and Flour

  • 2 tbsp plain (all-purpose) flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, peeled and minced

Liquids

  • 330 ml (11 oz) Guinness or other ale
  • 360 ml (1 1/2 cups) beef stock

Vegetables and Garnishes

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small courgette/zucchini, chopped into chunks
  • 3 tbsp grated parmesan cheese
  • Fresh parsley (quantity as desired, for garnish)
  • Red onion (quantity as desired, thinly sliced, for garnish)
  • Couscous (to serve)

Instructions

  1. Preheat the Oven: Set your oven to 160C/325F (fan) to warm up while you prepare the casserole.
  2. Brown the Beef: Heat 2 tablespoons of olive oil in a Dutch oven or heavy oven-proof pot over medium heat. Meanwhile, coat the chopped braising beef thoroughly with the 2 tablespoons of plain flour mixed with 1/2 teaspoon salt and 1/2 teaspoon pepper. Once the oil is hot, add the beef chunks and brown them well on all sides, developing a rich color and flavor. This step locks in the juices.
  3. Add Flavors and Liquids: Stir in the minced garlic cloves and pour in 330 ml of Guinness or another dark ale, followed by 360 ml of beef stock. Bring this mixture to a boil on the stovetop to start melding the flavors together.
  4. Slow Cook in Oven: Cover the pot with a lid and carefully transfer it to the preheated oven. Let it cook slowly for 3 hours, allowing the beef to become tender and the flavors to deepen beautifully.
  5. Add Vegetables: After 3 hours, remove the pot from the oven and add the chopped red and green bell peppers along with the chopped courgette/zucchini. Stir everything gently, then return the uncovered pot to the oven to cook for an additional 5 minutes, just long enough to soften the vegetables without losing their bright color and texture.
  6. Finish and Serve: Remove from the oven and sprinkle the casserole generously with 3 tablespoons of grated Parmesan cheese, fresh parsley, and thinly sliced red onion for a fresh, tangy contrast. Serve the casserole hot alongside fluffy couscous to complete this comforting meal.

Notes

  • Use a Dutch oven or heavy oven-proof pot suitable for both stovetop and oven cooking.
  • For extra flavor, marinate the beef in the Guinness and garlic mixture for an hour before cooking.
  • If Guinness is unavailable, substitute with another robust ale or dark beer.
  • The cooking time may vary slightly depending on your oven; check for tender beef before adding vegetables.
  • Leftovers can be refrigerated and often taste better the next day as flavors intensify.
  • To make it gluten-free, ensure to use gluten-free flour and beer alternatives.

Find it online: https://slsrecipes.com/slow-cooked-summer-beef-casserole-recipe-2/