Slow Cooked Summer Beef Casserole (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons olive oil
02 -
1.3 pounds braising beef, cut into chunks
03 -
2 tablespoons all-purpose flour
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon ground black pepper
06 -
2 cloves garlic, peeled and minced
07 -
11 ounces Guinness or other ale
08 -
1.5 cups beef stock
09 -
1 red bell pepper, chopped
10 -
1 green bell pepper, chopped
11 -
1 small zucchini, chopped into chunks
12 -
3 tablespoons grated parmesan cheese
→ To Serve
13 -
Fresh parsley, chopped
14 -
1/4 red onion, peeled and thinly sliced
15 -
Cooked couscous
# Instructions:
01 -
Preheat the oven to 160°C (325°F) using a fan setting. Prepare a Dutch oven or a heavy-based ovenproof pan with a fitted lid.
02 -
Heat olive oil over medium-high heat in the Dutch oven. In a bowl, toss the beef with all-purpose flour, salt, and pepper until well coated. Add beef to the pan and brown on all sides for 6-8 minutes.
03 -
Add minced garlic and sauté for 1 minute. Pour in Guinness and beef stock, stir to combine, and bring to a boil.
04 -
Cover the pan with a lid and transfer to the preheated oven. Cook for 3 hours, checking every hour and adding a splash of water if liquid reduces too much.
05 -
Stir in chopped red and green bell peppers and zucchini. Replace the lid and return to the oven for 5 minutes so the vegetables remain crisp yet heated through.
06 -
Remove from the oven. Sprinkle the surface with grated parmesan, fresh parsley, and sliced red onion. Serve hot with cooked couscous.
# Notes:
01 -
For optimal flavor and tenderness, use braising steak (chuck steak) for slow cooking. If substituting with silverside (bottom round), ensure adequate moisture to prevent drying.
02 -
This dish can be made ahead and refrigerated without the vegetables; reheat and add peppers and zucchini during the final cooking minutes. The casserole also freezes well without the fresh vegetables.