My Slow Cooked SUMMER Beef Casserole is a lighter slow-cooked beef casserole you can enjoy in the Summer months too!
Anytime I decide to make a casserole after the month of March you can guarantee that by the time I set it on the table the sun will be blazing outside. The birds will be singing, neighbours will be mowing their lawns, and Chris will be either looking pointedly at the barbecue, or rolling his eyeballs at me.
Just like the days you actually remember to take you new sunglasses out and it rains all day.
My warming, comforting casserole = the assurance of sunshine.
But I really really like casseroles!
I’d happily eat a stodgy meat-potato-saucy casserole any time of the year, but I suppose it is a bit ridiculous when everybody else is eating lovely light salads and stir frys.
So I decided to de-winter my favourite beef casserole!
The addition of a little garlic, plus some crunchy veg and a sprinkling of parmesan makes SUCH a difference. Even better – serve it with warm couscous. I use either plain couscous cooked in a little stock, or a spicy flavoured couscous.
No more rolling of eyeballs a the dinner table with this summer casserole!
The Slow Cooked SUMMER Beef Casserole Recipe:
- 2 tbsp olive oil
- 600 g 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 Guinness or other ale
- 300 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
- 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
- Preheat the oven to 160c/325f.
- Heat the oil on a medium-high heat in a dutch oven or other heavy based pan. 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).
- Add the garlic,stir and cook for one minute, then add the Guinness and stock. Bring to the boil, stir and place a lid on the pan. Place int he oven and cook for 3 hours (check every hour and top up with a splash of water if needed).
- 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.
- Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm cous cous.
Nutritional Information is per serving, without the serving suggestion of couscous.