Slow Cooked SUMMER Beef Casserole

Slow Cooked Summer Beef Casserole. Fall-apart meat with crunchy veg and parmesan. Serve it with couscous for an even lighter feel.
Course Dinner
Cuisine British
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

  • 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

To Serve:

  • 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

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 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.

Notes

Nutritional Information is per serving, without the serving suggestion of couscous.

Nutritional Information

Calories: 305kcal | Carbohydrates: 11g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 487mg | Potassium: 814mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1315IU | Vitamin C: 79.6mg | Calcium: 82mg | Iron: 3.6mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!