Can I make this Slow Cooked Summer Beef Casserole without alcohol?

Yes, you can easily substitute the Guinness with beef stock and a tablespoon of Worcestershire sauce. This combination mimics the tangy flavor of the Guinness without the alcohol, keeping the dish just as flavorful.

Can I prepare this dish ahead of time?

Absolutely! You can prepare the casserole ahead of time, cooking the beef and stock mixture without the vegetables. Once it’s cooled, cover it and store it in the refrigerator. When you’re ready to serve, simply reheat the casserole and add the bell peppers and zucchini for the final 5 minutes.

What’s the best cut of beef for this casserole?

For the best flavor and tenderness, braising steak (also called chuck steak) is ideal for slow cooking. This cut contains connective tissue that breaks down during the long cooking process, resulting in a tender, flavorful beef casserole.

Slow Cooked Summer Beef Casserole: A Light Yet Comforting Dish for Warm Days

Slow Cooked Summer Beef Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooked Summer Beef Casserole is a lighter twist on traditional beef casseroles. Featuring tender beef chunks, fresh summer vegetables, and a rich, savory broth, this easy recipe is perfect for warm-weather dining. Whether you’re looking for a comforting meal or a dish to serve at a summer gathering, this casserole is sure to satisfy.

Author: Martina

Ingredients

Scale

2 tbsp olive oil
600g (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, to serve
¼ red onion, peeled and thinly sliced
Couscous, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 160°C (325°F) (fan-assisted). Heat the olive oil over medium-high heat in a Dutch oven or heavy-based pan. Brown the beef chunks for 6-8 minutes on all sides.
Add garlic and cook for 1 minute until fragrant. Pour in the Guinness (or ale) and beef stock. Bring to a boil.
Cover the pan with a lid and place it in the oven. Cook for 3 hours, checking the casserole every hour and adding water if necessary to prevent it from drying out.
After 3 hours, add the chopped bell peppers and courgette. Cover and cook for an additional 5 minutes, allowing the vegetables to warm through while maintaining their crunch.
Remove the casserole from the oven and sprinkle with grated parmesan cheese, freshly chopped parsley, and red onion slices.
Serve with warm couscous or your preferred side dish.

Notes

If you prefer a non-alcoholic version, replace the Guinness with beef stock and Worcestershire sauce.
For a leaner alternative, use silverside beef instead of braising steak.
This dish can be made ahead and stored in the refrigerator for up to 2 days. Reheat before serving, adding the vegetables for the last 5 minutes.
The casserole can be frozen, but leave out the vegetables before freezing. Add them during the reheating process.

Find it online: https://whatocook.com/slow-cooked-summer-beef-casserole/