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    Home > Slow Cooked

    Slow Cooked SUMMER Beef Casserole

    Published: Jun 15, 2020 · Modified: May 30, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    My Slow Cooked SUMMER Beef Casserole is a lighter casserole with crunchy veg and parmesan. Only 10 minutes of hands-on time, then the rest of the time is in the oven or the slow cooker.
    I love to serve it with couscous and a few slices of freshly chopped red onion. A delicious easy casserole
    you can enjoy in the Summer months too!

    Slow cooked summer beef casserole in a bowl with peppers, courgette, red onion and couscous. Forkful being taken.

    Anytime I decide to make a beef stew 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 your new sunglasses out and it rains all day.

    This warming, comforting beef casserole = the assurance of sunshine.

    Slow Cooked Summer Beef Casserole in a bowl with couscous, red onions and parmesan.

    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.

    What do we need?

    • Beef chunks - more about the cut of beef in below
    • Flour, salt and pepper to coat and season the beef
    • Guinness (or other ale - see swaps further down) and beef stock for a lovely rich flavour
    • Bell peppers and courgette (zucchini) - these will be lightly cooked for a fresh bite
    • Parmesan, parsley and red onion for a lovely light topping. I'm also serving it with couscous.
    Ingredients to make summer beef casserole on a wooden table

    How to make this Summer Beef Stew

    1. Coat the beef in the flour, salt and pepper, then brown in a large casserole pan (<-affiliate link) with a little oil.
    2. Add garlic, Guinness and stock. Bring to the boil, then cook in the oven for 3 hours (see recipe card for slow cooker instructions if preferred).
    3. After 3 hours add in chopped peppers and courgette (zucchini), then place the lid on and cook for a further 5 minutes to just lightly cook the veg.
    4. Spoon into bowls and sprinkle on parmesan, parsley and red onion slices.
    8 image collage showing how to make summer beef casserole

    I like to serve this stew with warm couscous. I use either plain couscous cooked in a little stock, or a spicy flavoured couscous.

    Close up overhead shot of summer beef casserole in a bowl with peppers, courgette and parmesan.

    Delish!

    More Slow Cooked Recipes

    Slow cooker and long oven/hob cooking recipes:

    • Slow Cooker Spicy Chicken Curry
    • Slow-Cooked Steak Diane Casserole
    • Slow-Cooked Hungarian Beef Goulash
    • Traditional Lamb Hotpot
    • Creamy Chicken and Mushroom Casserole
    • Beef and Guinness Stew with Crispy Onions
    • Beef Bourguignon
    • Beef Rendang Curry

    Can I make it in the slow cooker instead?

    Yes, once you've brought the casserole to the boil in step 3, transfer the contents to your slow cooker and cook on high for 5-6 hours or low for 7-8 hours. This is the crockpot (<– affiliate link) I use. It has a searing function, so you can cook it all in the slow cooker without having to use a pan at all. Add the peppers and courgette for the last 20 minutes of cooking (the heat is a lot more delicate in a slow cooker, so they'll take a little longer to warm through.

    Can I make this without Guinness?

    Yes, you can replace the Guinness with another stout or robust ale. If you want to make it without alcohol just replace the same amount of Guinness with beef stock plus a tablespoon of Worcestershire sauce. This replaces the tiny amount of tang that you'd get from the Guinness. It mellows as it cooks, so don't worry about it being too acidic.

    Alternative serving suggestion to couscous?

    Serve with pasta, baby new potatoes, quinoa or bulgar wheat for a light side dish. A lovely herby tabbouleh would also go brilliantly for a fresh summer flavour..

    Watch how to make it

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

    Slow Cooked SUMMER Beef Casserole

    By: Nicky Corbishley
    Slow Cooked Summer Beef Casserole. Fall-apart meat with crunchy veg and parmesan. Serve it with couscous for an even lighter feel.
    5 from 7 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs 30 mins
    Total Time 3 hrs 40 mins
    Course Dinner
    Cuisine British
    Servings 4 servings
    Calories 305 kcal

    Ingredients
     

    • 2 tbsp olive oil
    • 1 + ⅓ lbs (600g) braising beef chopped into chunks
    • 2 tbsp plain/all-purpose flour
    • ½ tsp salt
    • ½ tsp pepper
    • 2 cloves garlic - peeled and minced
    • 11 oz (330ml or a little under 1.5 cups) Guinness or other ale
    • 1 + ½ cups (360ml) beef stock
    • 1 red bell pepper - chopped
    • 1 green bell pepper - chopped
    • 1 small courgette/zucchini - chopped into chunks
    • 3 tbsp grated parmesan cheese

    To Serve:

    • Freshly chopped parsley
    • ¼ 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

    INSTRUCTIONS
     

    • 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 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).
    • 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.

    Video

    ✎ Notes

    Want to change the number of servings?
    You can double or triple the recipe using the same ratio of ingredients.
    I wouldn't suggest reducing the quantities as the meat would dry out when cooking for the 3-hour period (and it wouldn't be fall-apart if you cooked it for less time). This recipe does freeze well though (see instructions below), so you could make it up and freeze some for later.
    Can I make it ahead?
    Yes, make the casserole, but don't add the peppers and courgette, then cool, cover and refrigerate.
    Reheat in a lidded dish in the oven at 160C/320F for 35-45 minutes until piping hot throughout. Add the peppers and courgette for the last 5 minutes of cooking. Stir once or twice whilst reheating to ensure it heats evenly.
    You can reheat on the hob if you prefer, although you will need to be careful when stirring so you don't break down the tender chunks of beef too much. Reheat over a low-medium heat, stirring often until piping hot throughout - which should take 10-15 minutes (adding those chunks of peppers and courgette for the final 5 minutes).
    Can I freeze this beef casserole?
    Yes, make the casserole, but don't add the peppers and courgette. Cool, cover and freeze the casserole, then defrost overnight in the refrigerator. Reheat as per the 'Can I make it ahead?' instructions above.
    Best cut of beef for Beef Casserole:
    Use either braising steak (chuck steak) or silverside. My preference is braising steak for better flavour.
    • Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
      • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
    • Silverside (bottom round) – comes from the hindquarter – just above the back leg
      • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock (as well as the Guinness) to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
    Nutritional information is per serving, without the serving suggestion of couscous.

    Nutrition

    Calories: 305kcalCarbohydrates: 11gProtein: 30gFat: 13gSaturated Fat: 3gCholesterol: 50mgSodium: 487mgPotassium: 814mgFiber: 1gSugar: 2gVitamin A: 1315IUVitamin C: 79.6mgCalcium: 82mgIron: 3.6mg
    Keywords How to make a beef stew, summer recipe
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in June 2016. Updated in June 2020 with new photos, video and tips.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Looking for more Summer Dinner inspiration?

    • Vegetarian Summer Tomato Pizza with Basil Garlic Butter
    • Falafel Salad Bowl with Creamy Feta Dip
    • Greek Lamb Souvlaki Kebabs
    • Cajun Chicken with Coriander and Lime Rice
    • Honey Garlic Chicken Skewers
    • my delicious Pasta Salad Recipe
    • Slow Cooked Pork Gyros

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. Kathy says

      January 27, 2022 at 8:54 am

      5 stars
      Right now, it is summer in Melbourne, and I made this tonight. I didn't have courgettes, so used more capsicum (bell peppers). I also didn't have any stout and used red wine instead. We had it with rice.

      It was very delicious!

      Thank you. I will make this again.

      Reply
    2. Carrie says

      July 09, 2021 at 5:45 pm

      5 stars
      Can I add sliced onions to cook with the beef in the pot? Putting it in oven now.

      Reply
    3. Nicole says

      January 19, 2021 at 11:02 pm

      5 stars
      I come back to this recipe every few months - it's easy and delicious. Thank you for sharing!

      Reply
    4. Nat says

      August 28, 2020 at 5:26 pm

      Trying today looks fab.thankyou

      Reply
    5. Nicole says

      June 13, 2020 at 3:27 am

      5 stars
      Turned out wonderfully! An easy and tasty meal.

      Reply
    6. Justina says

      May 14, 2020 at 11:02 pm

      5 stars
      This was amazing! Family loved it. We had it with lemon infused Israel couscous😋 It is definitely a keeper- thanks for sharing!

      Reply
    7. Heather says

      August 08, 2019 at 6:43 pm

      Tried this recipe tonight and was a big success with my Guinness-loving husband!
      Have you tried it in your slow cooker instead of the oven before? Any idea on recommended cooking times?
      Thanks!

      Reply
    8. Nicole says

      April 28, 2019 at 1:45 am

      5 stars
      This was fantastic! I made the recipe exactly as written and loved the tasty of the beef with all the crunchy vegetables. I was disappointed when we eventually at it all. Will certainly be making again in the future!

      Reply
    9. Claire says

      August 06, 2018 at 6:35 am

      Hi

      Can you substitute the plain flour for a low gluten or gluten free flour like spelt or buckwheat?

      Thanks

      Claire

      Reply
      • Chris Corbishley says

        September 07, 2018 at 11:44 am

        Hi Claire,

        Yes you can replace the flour with gluten free flour, that should work just fine. If you are gluten intolerant and are making this one then make sure the ale and stock you use are also gluten free.

        Please let us know how you get on with the recipe.

        Thanks

        Chris & Nicky

        Reply
    10. Katy says

      May 28, 2018 at 6:14 pm

      5 stars
      I too love a casserole, whatever the time of year. This lighter version is great, another hit with the family.

      Reply
    11. Ina says

      March 14, 2017 at 6:42 am

      We love this casserole! We did substitute the guiness with red wine and added some broccoli! Very very yummy!!!

      Reply
    12. plasterer bristol says

      November 14, 2016 at 4:46 pm

      Sounds so good. Thanks for sharing. simon.

      Reply
    13. Vicky Smith says

      July 12, 2016 at 8:05 pm

      Just had this for dinner, another great meal.
      My family have loved all of your recipes.

      Reply
    14. samosastreetblog says

      July 06, 2016 at 11:18 pm

      Summer Slow Cooker recipes are the best way to keep kitchen cool and save time.

      Reply
      • Nicky Corbishley says

        July 11, 2016 at 6:54 pm

        Absolutely 🙂

        Reply

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