Description
This Slow Cooked Summer Beef Casserole is a rich and hearty dish perfect for a comforting meal. Tender chunks of braising beef are browned and slow-cooked in Guinness and beef stock, then combined with vibrant summer vegetables and finished with a sprinkle of parmesan cheese. Ideal for a cozy dinner, this casserole delivers deep flavors with minimal effort.
Ingredients
Scale
Beef and Seasoning
- 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
Liquids
- 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 Touches
- 3 tbsp grated parmesan cheese
- Fresh parsley (for garnish, optional)
- Red onion (for garnish, optional)
- Couscous (to serve with, optional)
Instructions
- Preheat the oven: Set your oven to 160°C (325°F) fan forced to ensure the casserole cooks slowly and evenly.
- Brown the beef: Heat the olive oil in a Dutch oven or heavy oven-proof pot over medium-high heat. Coat the beef chunks thoroughly with flour, salt, and pepper. Add to the pot and sear the beef pieces until browned on all sides to develop flavor.
- Add flavors: Stir in minced garlic, then pour in the Guinness beer and beef stock. Bring the mixture to a boil on the stovetop, then cover the pot with a lid.
- Slow cook in oven: Transfer the covered Dutch oven to the preheated oven and cook for 3 hours. This slow cooking tenderizes the beef and allows the flavors to meld beautifully.
- Add vegetables: After 3 hours, remove the lid and add the chopped red and green bell peppers along with the courgette chunks to the pot. Stir gently and cook for an additional 5 minutes uncovered to soften the vegetables slightly.
- Finish and serve: Sprinkle grated parmesan cheese over the casserole. Garnish with fresh parsley and red onion if using. Serve the casserole hot alongside couscous for a complete summer meal.
Notes
- Use a heavy Dutch oven or oven-proof pot to ensure even cooking and prevent burning.
- Guinness or a similar ale adds rich, deep flavor, but you can substitute with a dark beer or extra beef stock if preferred.
- For a thicker sauce, you can remove the lid for the last 10-15 minutes of cooking to reduce the liquid.
- This casserole can be prepared a day ahead; flavors develop even more after resting overnight.
- Serve with couscous, mashed potatoes, or crusty bread for a hearty meal.
