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–+ servings
SUMMER Beef Casserole

Savor the Summer with Tender Beef Casserole Delight

This SUMMER Beef Casserole combines tender beef and vibrant vegetables, perfect for a satisfying summer meal.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp Olive Oil Essential for sautéing; vegetable oil can be used if preferred.
  • 600 g Braising Beef Ideally braising steak for flavor or silverside for a leaner option.
  • 2 tbsp Plain Flour Coats beef for browning and thickens the sauce; no substitutes recommended.
  • 0.5 tsp Salt Enhances flavor; adjust to taste.
  • 0.5 tsp Pepper Adds warmth; adjust based on preference.
  • 2 cloves Garlic Minced; always opt for fresh for the best aroma.
  • 330 ml Guinness or other Ale Brings richness; swap with beef stock and Worcestershire sauce for non-alcoholic.
  • 360 ml Beef Stock Provides moisture and flavor; low-sodium varieties recommended.
For the Vegetables
  • 1 Red Bell Pepper Chopped; adds sweetness and vibrant color.
  • 1 Green Bell Pepper Chopped; offers mild flavor and crunch.
  • 1 small Courgette/Zucchini Chopped; add towards the end of cooking.
For Serving
  • 3 tbsp Parmesan Cheese Grated; enhances dish with depth and creaminess.
  • Freshly Chopped Parsley Garnish for freshness and color.
  • 0.25 Red Onion Thinly sliced; provides sharpness and color.
  • Cooked Couscous Suggests a light, warm side.

Equipment

  • Dutch Oven

Method
 

Cooking Steps
  1. Preheat your oven to 160°C/325°F (fan). This sets the perfect temperature for slow cooking the beef.
  2. Heat olive oil in a Dutch oven over medium-high heat for browning the meat.
  3. Combine braising beef with flour, salt, and pepper, then brown in the pan for 6-8 minutes.
  4. Stir in the minced garlic and let it cook for about 1 minute.
  5. Pour in the Guinness and beef stock; bring to a gentle boil.
  6. Cover the casserole and place it in the oven. Cook for 3 hours.
  7. After 3 hours, add chopped peppers and courgette, cover again, and cook for an additional 5 minutes.
  8. Serve hot, topped with grated parmesan, chopped parsley, and sliced red onion, alongside warm couscous.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 90mgCalcium: 150mgIron: 4mg

Notes

Optional: Drizzle with a bit of olive oil before serving.

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