Description
This Slow Cooked Summer Beef Casserole is a hearty and comforting dish featuring tender braising beef slowly cooked in Guinness and beef stock, enhanced with fresh summer vegetables like red and green bell peppers and zucchini. Finished with a sprinkle of parmesan cheese and fresh herbs, it’s the perfect rustic meal to enjoy any day.
Ingredients
Scale
Meat and Marinade
- 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 Touches
- 3 tbsp grated parmesan cheese
- Fresh parsley, chopped (optional garnish)
- Chopped red onion (optional garnish)
- Couscous, to serve
Instructions
- Preheat Oven: Preheat your oven to 160C/325F (fan). This low temperature is ideal for slow cooking, ensuring the beef becomes tender and the flavors meld beautifully.
- Brown the Beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. While the oil heats, coat the chopped beef chunks evenly with the plain flour, salt, and pepper. Add the beef to the hot oil and brown on all sides until a rich, caramelized crust forms, locking in flavor.
- Add Flavors: Stir in the minced garlic, then pour in the Guinness beer and beef stock. Bring the mixture to a boil on the stovetop, allowing the alcohol to cook off and the liquid to slightly reduce.
- Slow Cook: Cover the Dutch oven with its lid and place it in the preheated oven. Allow the beef to cook slowly for 3 hours. This slow cooking process tenderizes the meat and deepens the sauce flavor.
- Add Vegetables: After 3 hours, carefully remove the casserole from the oven and stir in the chopped red and green bell peppers and courgette chunks. Return the dish to the oven and cook uncovered for an additional 5 minutes to soften the vegetables while keeping their vibrant color and texture.
- Finish and Serve: Remove the casserole from the oven and sprinkle the grated parmesan cheese over the top. Garnish with fresh parsley and chopped red onion if desired. Serve hot accompanied by couscous for a complete, delicious meal.
Notes
- You can substitute Guinness with any other dark ale or stout to vary the flavor profile.
- For a thicker sauce, remove the lid and cook uncovered for the last 15 minutes before adding the vegetables.
- The recipe works well with other seasonal vegetables if you prefer, such as mushrooms or carrots.
- Leftovers can be refrigerated for up to 3 days and often taste even better the next day.
- Make sure to brown the beef well to develop deep flavor and color.
