Name: Slow Cooked SUMMER Beef Casserole
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 600 g (1.3 lbs) braising beef – chopped into chunks; 2 tbsp plain (all-purpose) flour; ½ tsp salt; ½ 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; Freshly chopped parsley – to serve; ¼ red onion – peeled and thinly sliced; Cooked couscous – to serve

Description

This Slow Cooked Summer Beef Casserole features tender, fall-apart braised beef simmered in ale and beef stock, finished with crunchy vegetables and parmesan. It’s light, flavorful, and perfect served with couscous for a summer-appropriate comfort meal.

Ingredients

Units Scale

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
Freshly chopped parsley – to serve
1/4 red onion – peeled and thinly sliced
Cooked couscous – to serve

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Instructions

Preheat the oven to 160°C/325°F (fan).
Heat olive oil in a Dutch oven or heavy-based pan over medium-high heat.
Place beef in a bowl or bag with flour, salt, and pepper. Toss to coat.
Add coated beef to the pan and brown on all sides, about 6–8 minutes.
Add minced garlic, stir and cook for 1 minute. Pour in the Guinness and beef stock, stir, and bring to a boil.
Cover with a lid and place in the oven. Cook for 3 hours, checking hourly and adding a splash of water if needed.
After 3 hours, add chopped red and green peppers and courgette. Cover and return to the oven for 5 minutes to warm through while keeping the vegetables crunchy.
Remove from the oven and sprinkle with grated parmesan, chopped parsley, and red onion slices.
Serve hot with warm cooked couscous.

Notes

Use a flavorful ale like Guinness for depth, or substitute with beef broth if preferred.
Adding vegetables at the end ensures they remain vibrant and crunchy.
This dish pairs beautifully with flavored couscous like Ainsley Harriott’s Spice Sensation.

Nutrition

Serving Size: 1 serving
Calories: 700
Sugar: 6g
Sodium: 620mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 4g
Protein: 55g
Cholesterol: 135mg