Pin it
When the heat of summer lingers but you still crave something hearty, this slow cooked summer beef casserole brings all the richness of classic comfort food with a light twist. Tender chunks of beef slow-roasted in an ale-infused gravy become melting soft, while sweet peppers and zucchini are added at the end to keep them crisp and colorful. A finishing shower of parmesan adds irresistible depth and a little salty tingle. For an easygoing meal, I love piling it onto a bed of couscous and diving in.
I first made this casserole during a family reunion picnic, and it completely disappeared before I could grab seconds. Now it is my favorite low-effort dish for a lazy Sunday with friends.
Ingredients
- Braising beef: good marbling makes it silky and full-flavored select chuck steak if available
- Olive oil: gives the beef a rich outer sear go for extra virgin for best results
- Plain flour: helps brown and thicken the sauce use an unbleached variety for best texture
- Salt and black pepper: brings out savory flavors always use freshly ground pepper
- Garlic: aromatic punch and depth fresh cloves make all the difference
- Ale: such as Guinness boosts depth with gentle bitterness pick a robust but not too strong beer
- Beef stock: creates a luscious base pick a low sodium version for more control
- Red bell pepper and green bell pepper: brightens with sweetness and crunch choose firm no-wrinkle peppers
- Courgette (zucchini): lightens up the dish and stays juicy firm small zucchinis hold up best
- Grated parmesan cheese: lends umami and melts into a savory finish pick a wedge and grate it fresh
- Fresh parsley: adds herbal freshness flat-leaf varieties are less bitter
- Red onion: for color and sharp zing slice thin for the best bite
- Couscous: for a comforting base go for a flavored pack or plain and fluff with a fork
Step-by-Step Instructions
- Brown the Beef:
- Pat your beef chunks dry and toss with flour salt and pepper until all sides are lightly coated. Heat olive oil in a heavy Dutch oven over medium-high. Fry the beef in batches, letting the pieces sit undisturbed for several minutes to develop a golden crust. This step seals in flavor and creates delicious browned bits in the pan.
- Create the Flavor Base:
- Add minced garlic to the pot and stir constantly for one minute until its fragrance blooms and your kitchen smells amazing. Pour in the Guinness and beef stock, then use a wooden spoon to gently scrape up all the caramelized bits from the pan bottom. These build a rich sauce foundation.
- Slow Cook in the Oven:
- Bring the liquid to a brisk simmer, then cover the pot with a tight-fitting lid. Move to a preheated oven at 160C or 325F. Let it cook for a full three hours, checking each hour. If the liquid gets low, add a generous splash of water to keep the meat moist and prevent scorching.
- Add Crunchy Veg:
- After three hours, stir in the chopped red and green peppers plus courgette chunks. Return the lid and bake five minutes more. The quick finish lets the vegetables retain their bright crunch and summer flavor.
- Finish and Serve:
- Pull the casserole from the oven and immediately sprinkle with grated parmesan, a scatter of fresh parsley and the paper-thin red onion slices. Spoon over fluffy couscous for the ultimate summer comfort bowl.
Pin it
My favorite secret is the final parmesan sprinkle. It melts in and adds a nutty sharpness that makes each bite crave-worthy. Growing up, my mum always saved the parmesan for last and it is now my ritual touch for casseroles.
Storage Tips
Cool the casserole completely before packing into airtight containers. Store in the fridge for up to three days or freeze for up to three months. Always leave out the fresh vegetables and parmesan until reheating for best results.
Ingredient Substitutions
No ale on hand Use a splash of red wine for a different kind of richness or swap for more beef stock and a teaspoon of Worcestershire sauce if you want to skip alcohol but keep depth. Worried about gluten Select a gluten-free flour blend and opt for gluten-free beer or extra stock.
Serving Suggestions
Always serve over fluffy couscous for a light base. Swap with steamed basmati rice or warm crusty bread on the side for more substance. For extra zest, squeeze over a little lemon just before eating.
Pin it
Beef Casserole’s Roots
Hearty beef casseroles have their roots in classic British home cooking and were meant to bring comfort and sustain long days. Summer versions lighten things up with juicy vegetables and a shorter ingredient list while still honoring the tradition of shared meals that fill the house with incredible smells.
Frequently Asked Questions
- → What is the best cut of beef to use?
Braising steak (chuck steak) is ideal for this dish, as its marbling and connective tissue break down during long, slow cooking for tender results. Silverside (bottom round) can also be used for a leaner option, but adjust the seasoning as it is less flavorful.
- → How do I keep the vegetables crunchy?
Add the peppers and courgette only in the last 5 minutes of oven cooking. This prevents them from becoming too soft and preserves their color and crunch.
- → Can I make this meal ahead of time?
Prepare the casserole up to the point of adding the peppers and courgette, then cool, cover, and refrigerate. When ready to serve, reheat and add the vegetables in the final minutes to warm through.
- → Is it possible to freeze leftovers?
Yes, freeze after cooking but before adding the peppers and courgette. When reheating, thaw and add the fresh vegetables toward the end for the best texture.
- → What is a good side to serve with this dish?
Light, fluffy couscous complements the rich beef and keeps the meal feeling summery. Try using a spiced couscous blend for extra flavor.