A comforting dish with a light and fresh twist, the Slow Cooked Summer Beef Casserole combines tender beef, crunchy vegetables, and a touch of parmesan, making it the perfect meal for sunny days. With minimal hands-on preparation, you can set it to cook and enjoy a flavorful, hearty meal without the hassle. Serve it with couscous for a lighter, refreshing side that complements the rich flavors of the casserole.
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Why You’ll Love This Slow Cooked Summer Beef Casserole
The Slow Cooked Summer Beef Casserole is everything you want in a summer dinner: easy, healthy, and incredibly satisfying. Unlike the heavier winter casseroles, this dish incorporates fresh, crunchy vegetables and a sprinkle of parmesan cheese, making it perfect for warm weather meals. The beef becomes fall-apart tender after a slow cook, while the bell peppers and courgette retain just enough bite to offer a delightful contrast to the richness of the beef. The addition of garlic, Guinness (or ale), and beef stock ensures a depth of flavor, while a fresh topping of red onion and parsley adds brightness. Plus, it only requires 10 minutes of prep time, giving you more freedom to enjoy your day.
Ingredients
• Braising beef (chopped into chunks): Rich in flavor, this cut of beef tenderizes beautifully during slow cooking, becoming melt-in-your-mouth delicious.
• Flour: Used to coat the beef before browning, it helps to create a rich sauce later on.
• Salt & Pepper: Essential for seasoning the beef and bringing out its natural flavors.
• Garlic: Adds aromatic warmth and depth to the dish.
• Guinness or Ale: Provides a deep, malty flavor that complements the beef, though a robust ale or beef stock can be substituted.
• Beef stock: Enhances the richness of the sauce and helps cook the beef to perfection.
• Red and Green Bell Peppers: These vegetables offer a refreshing crunch and subtle sweetness, balancing the richness of the beef.
• Courgette (Zucchini): Light and tender, courgette adds a soft bite to the casserole without overpowering the other ingredients.
• Grated Parmesan: Adds a savory, umami kick to the finished dish.
• Fresh Parsley: Lightens up the rich casserole with a fresh, herbal note.
• Red Onion: Thinly sliced to add a touch of sharpness and color to the casserole.
• Couscous: Served as a side dish, couscous complements the casserole’s flavors and adds a nice lightness.
Alternative Ingredient Suggestions
If you’re looking to adjust the recipe based on dietary preferences, consider these swaps:
- Vegetarian Version: Substitute the beef with hearty mushrooms or jackfruit for a meaty texture.
- Alcohol-Free Version: Swap the Guinness for more beef stock and a tablespoon of Worcestershire sauce to mimic the slight tang of the ale.
- Dairy-Free: Omit the parmesan and top with nutritional yeast for a cheesy, dairy-free alternative.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 160°C/325°F. Coat the beef chunks in flour, salt, and pepper to season.
- Brown the Beef: Heat the olive oil in a large casserole pan over medium-high heat. Brown the beef chunks on all sides for about 6-8 minutes.
- Add Garlic and Liquids: Stir in the minced garlic and cook for one minute. Then add the Guinness (or ale) and beef stock, bringing it to a boil.
- Slow Cook: Cover the pan with a lid and transfer it to the oven. Let it cook for 3 hours, checking periodically to ensure it doesn’t dry out (add a splash of water if needed).
- Add Vegetables: After 3 hours, stir in the chopped bell peppers and courgette. Cover the pan and cook for an additional 5 minutes to slightly soften the vegetables while maintaining their crunch.
- Final Touches: Remove from the oven and sprinkle the casserole with grated parmesan, fresh parsley, and red onion slices. Serve with warm couscous.
Tips & Tricks
- Avoid Overcooking the Vegetables: When adding the bell peppers and courgette, don’t let them cook too long. You want them to stay slightly crunchy to contrast with the tender beef.
- Add More Flavor: If you prefer a richer sauce, you can add a little more stock or ale, or even a splash of balsamic vinegar for depth.
- Storing Leftovers: This casserole keeps well in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the oven. Add a splash of stock if the sauce is too thick.
Pairing Ideas and Variations
This Slow Cooked Summer Beef Casserole pairs wonderfully with light sides such as couscous, quinoa, or bulgur wheat. For a more robust pairing, serve it with a fresh herby tabbouleh or roasted baby potatoes. If you’re looking for an alternative serving suggestion, try pasta or a side salad for a refreshing complement.
Make-Ahead and Freezing
This casserole can easily be made ahead. Just prepare the beef and stock mixture, then refrigerate (without the vegetables) for up to 2 days. When reheating, add the peppers and courgette for the last 5 minutes. This dish also freezes well; just omit the vegetables and freeze the beef mixture. Thaw in the fridge overnight before reheating.
Why This Recipe Works for Summer
This Slow Cooked Summer Beef Casserole is a refreshing take on a traditionally winter dish, making it perfect for warmer months. The addition of fresh vegetables like bell peppers and courgette helps lighten the dish while keeping the comforting flavors intact. The slow cooking method ensures that the beef becomes melt-in-your-mouth tender, making it a delicious and satisfying option even on hot days. Plus, serving it with couscous or a fresh salad brings out the best of summer’s bounty, offering a healthy and filling meal that’s perfect for any occasion.
Conclusion
The Slow Cooked Summer Beef Casserole is a delightful twist on a classic dish, offering a comforting yet light meal perfect for the warmer months. With its tender beef, crunchy vegetables, and a fresh topping of parmesan, it strikes the perfect balance between comfort and lightness. Whether you’re serving it with couscous, quinoa, or a side salad, this casserole is versatile and easy to adapt to your preferences. With minimal prep and a slow-cooked finish, it’s an ideal choice for a hassle-free, flavorful meal that can be enjoyed on any summer day. Try it out, and you’ll surely have a new favorite summer casserole to add to your recipe collection!
FAQ
1. Can I use a different cut of beef for the Slow Cooked Summer Beef Casserole?
Yes, you can substitute braising beef with other cuts like chuck steak or silverside. Braising beef is ideal for slow cooking, but chuck steak offers excellent flavor due to its marbling, while silverside is leaner and works well with extra moisture, such as the Guinness and stock in this recipe.
2. Can I make this recipe in a slow cooker instead of the oven?
Absolutely! After bringing the casserole to a boil on the stovetop, transfer everything to your slow cooker. Cook on high for 5-6 hours or on low for 7-8 hours. Add the peppers and courgette in the last 20 minutes of cooking to ensure they stay crunchy.
3. How can I make this casserole gluten-free?
To make the Slow Cooked Summer Beef Casserole gluten-free, simply swap the all-purpose flour with a gluten-free flour blend or cornstarch. Be sure to check the beef stock and ale for gluten content or substitute with gluten-free stock and alcohol-free options.
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Slow Cooked Summer Beef Casserole
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
- Diet: Low Fat
Description
This Slow Cooked Summer Beef Casserole is a deliciously light and comforting dish featuring tender beef chunks, fresh vegetables like bell peppers and courgette, and a sprinkle of parmesan. Perfect for the summer months, it’s a flavorful casserole that’s easy to prepare and pairs wonderfully with couscous or a fresh side salad.
Ingredients
- 600g (1.3 lbs) braising beef (chopped into chunks)
- 2 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic (peeled and minced)
- 330 ml (11 oz) Guinness or other ale
- 360 ml (1 ½ 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
- Fresh parsley (chopped)
- ¼ red onion (peeled and thinly sliced)
- Cooked couscous (optional, for serving)
Instructions
- Preheat the oven to 160°C/325°F (fan). Heat the olive oil on a medium-high heat in a Dutch oven or heavy-based pan.
- Coat the beef chunks in flour, salt, and pepper. Brown the beef on all sides for about 6-8 minutes.
- Add the minced garlic and cook for 1 minute. Then pour in the Guinness and beef stock, bringing to a boil.
- Cover the pan with a lid and transfer it to the oven. Cook for 3 hours, checking every hour and topping up with a splash of water if necessary.
- After 3 hours, add the chopped peppers and courgette to the pan. Cover again and cook for a further 5 minutes to lightly cook the vegetables while keeping them crunchy.
- Remove from the oven and sprinkle with parmesan, fresh parsley, and red onion slices. Serve with warm couscous if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- If you prefer an alcohol-free version, replace the Guinness with extra beef stock and a tablespoon of Worcestershire sauce.
- This casserole can be made ahead and stored in the fridge for up to 2 days without the vegetables. Reheat as directed and add the vegetables before serving.
- You can also freeze the casserole (without the vegetables) for later use. Reheat as instructed before adding the peppers and courgette.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 2g
- Sodium: 487mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 50mg
