Slow Cooked SUMMER Beef Casserole Recipe

Slow Cooked SUMMER Beef Casserole Recipe

from kitchensanctuary.com
220 min
4 servings

Slow Cooked Summer Beef Casserole. Fall-apart meat with crunchy veg and parmesan. Serve it with couscous for an even lighter feel.

Ingredients

  • 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
  • 1/4 red onion (peeled and thinly sliced)
  • cooked couscous (If I'm going for a flavoured couscous, I like Ainsley Harriott's Spice Sensation with this meal)

Directions

  1. 1

    Preheat the oven to 160C/325F (fan).

  2. 2

    Heat the oil on a medium-high heat in a Dutch oven or other heavy-based pan.

  3. 3

    Place the beef in a bowl or bag and add the flour, salt, and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).

  4. 4

    Add the garlic, stir and cook for one minute, then add the Guinness and stock.

  5. 5

    Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).

  6. 6

    After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.

  7. 7

    Take out of the oven and, sprinkle on the parmesan, parsley, and red onion slices, then serve with warm couscous.