Can I make the Slow Cooked Summer Beef Casserole in advance?

Yes! You can prepare the casserole up to the point where you add the bell peppers and zucchini. Cool, cover, and refrigerate the casserole for up to 3 days. When ready to serve, reheat it in the oven and add the vegetables during the final 5 minutes of cooking.

Can I substitute the Guinness in the recipe?

If you prefer not to use alcohol, simply replace the Guinness with the same amount of beef stock, adding a tablespoon of Worcestershire sauce for a slight tang. Alternatively, you can use another robust ale for a similar flavor.

How do I store leftovers of this casserole?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the casserole (without the vegetables) for up to 3 months. When reheating, be sure to add the peppers and zucchini at the end of the process.

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

This casserole pairs wonderfully with couscous, quinoa, or a light herby salad. For a heartier option, you can also serve it with baby new potatoes or a flavorful side like tabbouleh.

Slow Cooked Summer Beef Casserole + Easy Recipe

Name: Slow Cooked Summer Beef Casserole
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 600 g braising beef (chopped into chunks); 2 tbsp plain flour; ½ tsp salt; ½ tsp pepper; 2 cloves garlic (peeled and minced); 330 ml Guinness (or other ale); 360 ml 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

Description

This Slow Cooked Summer Beef Casserole is a perfect dish for warm months, featuring tender beef, crunchy veggies like bell peppers and zucchini, and a touch of parmesan. It’s a lighter, flavorful casserole that pairs beautifully with couscous, offering a balanced, delicious meal for the whole family.

Ingredients

Scale

2 tbsp olive oil
600 g braising beef (chopped into chunks)
2 tbsp plain flour
½ tsp salt
½ tsp pepper
2 cloves garlic (peeled and minced)
330 ml Guinness (or other ale)
360 ml 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

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Instructions

Preheat the oven to 160C/325F (fan).
Heat the olive oil in a Dutch oven or heavy-based pan over medium-high heat.
Coat the beef in flour, salt, and pepper, then brown the meat on all sides (about 6-8 minutes).
Add the garlic and cook for 1 minute, then pour in the Guinness and beef stock.
Bring to a boil, stir, then cover and place the pan in the oven. Cook for 3 hours, checking every hour and topping up with water if needed.
After 3 hours, stir in the chopped bell peppers and zucchini. Cover the pan and return it to the oven for another 5 minutes.
Remove from the oven and sprinkle with grated parmesan, freshly chopped parsley, and red onion slices. Serve with couscous.

Notes

This casserole can be made in advance. Just refrigerate the dish after browning the beef and add the vegetables when reheating.
For a non-alcoholic version, replace the Guinness with beef stock and a tablespoon of Worcestershire sauce.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
Serve with quinoa or a light herby salad if you prefer alternatives to couscous.

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner
Method: Slow Cooked
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 305 kcal
Sugar: 2g
Sodium: 487mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 30g
Cholesterol: 50mg