Slow Cooked SUMMER Beef Casserole Recipe
Ingredients
- 2 tbsp olive oil
- 600 g braising beef chopped into chunks
1.3 lbs
- 2 tbsp plain flour
all-purpose
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic
peeled and minced
- 330 ml Guinness or other ale
11 oz
- 360 ml beef stock
1 1/2 cups
- 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
Preheat the oven to 160C/325F (fan).
- 2
Heat the oil on a medium-high heat in a Dutch oven or other heavy-based pan.
- 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
Add the garlic, stir and cook for one minute, then add the Guinness and stock.
- 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
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
Take out of the oven and, sprinkle on the parmesan, parsley, and red onion slices, then serve with warm couscous.
Slow Cooked SUMMER Beef Casserole Recipe
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Ratings & Reviews
Based on 17 ratings