1. Can I make Slow Cooked Summer Beef Casserole in advance?

Yes, you can prepare the casserole up to the point of adding the peppers and courgette, then refrigerate it. When you’re ready to serve, simply reheat and add the veggies for the final 5 minutes of cooking. This makes it a perfect dish for meal prep.

2. Can I use a different cut of beef for this recipe?

While braising beef (chuck steak) or silverside are recommended for their tenderness and flavor, you can experiment with other cuts like brisket. Just be sure the beef is suitable for slow cooking to achieve that melt-in-your-mouth texture.

3. What can I serve with this Slow Cooked Summer Beef Casserole?

Couscous is a great option, but you could also serve it with quinoa, baby potatoes, or a fresh salad. For a Mediterranean twist, try pairing it with bulgur wheat or a refreshing tabbouleh salad.

Slow Cooked Summer Beef Casserole

Description

This Slow Cooked Summer Beef Casserole is a lighter take on a traditional beef casserole, perfect for summer dining. The dish combines tender beef with crunchy vegetables, a hint of parmesan, and a fresh topping of parsley and red onion. It’s an easy, comforting dish that pairs wonderfully with couscous and can be prepared in advance for a hassle-free meal.

Ingredients

Scale

2 tbsp olive oil
600 g (1.3 lbs) braising beef, chopped into chunks
2 tbsp plain 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
¼ red onion, peeled and thinly sliced
Cooked couscous, to serve

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Instructions

Preheat the oven to 160°C (325°F). Heat olive oil in a large casserole pan over medium-high heat.
Coat the beef chunks in flour, salt, and pepper. Brown the beef in the pan, cooking for 6-8 minutes.
Add the minced garlic and cook for an additional minute.
Pour in the Guinness and beef stock. Bring to a boil, then cover the pan and transfer it to the oven. Cook for 3 hours, checking every hour and adding a splash of water if necessary.
After 3 hours, add the chopped bell peppers and courgette. Place the lid back on and cook for an additional 5 minutes to lightly cook the vegetables.
Remove from the oven and sprinkle with parmesan, parsley, and thinly sliced red onion. Serve with warm couscous.

Notes

You can make this casserole ahead of time and refrigerate it without the vegetables. When reheating, add the vegetables for the final 5 minutes of cooking.
If you prefer a non-alcoholic version, replace the Guinness with beef stock and a tablespoon of Worcestershire sauce.
This dish also works well in a slow cooker. After bringing it to a boil, transfer it to the slow cooker and cook on high for 5-6 hours or low for 7-8 hours. Add the vegetables for the last 20 minutes.
Feel free to serve this casserole with other sides like quinoa, bulgur wheat, or a fresh tabbouleh salad for a light summer meal.

Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Category: Dinner
Method: Slow cook
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 305 kcal
Sugar: 2g
Sodium: 487mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 30g
Cholesterol: 50mg