Description

This Slow Cooked Summer Beef Casserole is a flavorful and hearty dish perfect for a summer dinner. Tender beef cubes are slow-cooked with a medley of colorful vegetables and aromatic herbs, creating a delicious and satisfying meal.

Ingredients

Beef:

2 pounds beef chuck, cut into 1 1/2-inch cubes

Vegetables:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 cups cherry tomatoes, halved

Other Ingredients:

1/2 cup dry red wine (optional, can use beef broth instead)
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Season Beef: Season beef cubes with salt and pepper.
Sear Beef: Heat olive oil in a skillet and sear beef until browned. Transfer to slow cooker.
Sauté Vegetables: In the same skillet, sauté onion, garlic, carrots, zucchini, bell peppers, and cherry tomatoes.
Combine Ingredients: Add red wine, beef broth, tomato paste, Worcestershire sauce, oregano, thyme, and paprika. Mix well.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours.
Adjust Seasoning: Before serving, adjust seasoning. Garnish with parsley.

Notes

This casserole is lighter than traditional beef stews, perfect for summer.
Serve with crusty bread, rice, or mashed potatoes.
For a Mediterranean twist, add olives and fresh basil.
Leftovers taste even better the next day.