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When those summer temps won’t let up but you’re still after something filling, this easygoing beef stew lets you keep the comfort food vibes alive. The beef gets super soft braising slowly in a gravy with a splash of ale, then, right at the end, in go crisp peppers and zucchini so they stay bright and crunchy. Toss on a good shower of parmesan for some salty kick and nutty flavor. I just pile the whole thing on couscous and dig in—no fuss.
I whipped this up for a family picnic once and, honestly, there wasn’t a single bite left by the time I went back for seconds. Now I break it out whenever hanging out with friends and want something easygoing but crowd-pleasing.
Effortless Ingredients
- Couscous: light grainy base goes great fluffy with a fork or packed with flavors
- Red onion: quick sharp snap and color best sliced really thin
- Fresh parsley: keeps everything tasting clean and fresh skip if you’re not a fan
- Grated parmesan cheese: melts in for a savory tang use a fresh wedge if you can
- Courgette (zucchini): brings a juicy, light edge to the whole thing smaller ones hold shape best
- Red and green bell peppers: sweet crunch and bold color look for ones that feel firm
- Beef stock: makes the stew rich and soothing less salty is easier to handle seasoning-wise
- Ale: Guinness or a sturdy beer adds gentle bitterness and depth but don’t go overboard
- Garlic: wakes the whole thing up adds punch—fresh only please
- Salt & black pepper: just enough to wake up flavors grind fresh if you can
- Plain flour: gives you a thick sauce and nice golden beef best with unbleached
- Olive oil: helps you get that beautiful crust on beef extra virgin gets you bonus flavor
- Braising beef: grab a well-marbled chuck steak for best results—gets soft and tasty
Simple Step-by-Step
- Finish and Dish Up:
- As soon as you pull it from the oven, hit it with a parmesan shower, a bit of chopped parsley, and those super thin red onion slices. Get a giant scoop over couscous and you’re all set.
- Veggies Go In:
- Once the meat’s been oven-braised about three hours, stir in all your peppers and courgettes. Lid back on, then just a few more minutes to keep veggies crunchy and colorful.
- Into the Oven:
- Once it all hits a proper simmer, snap on your lid and move the pot into a hot oven (about 160C/325F). Let it hang out three hours—just peek hourly and splash in some water if needed to keep it juicy.
- Layer in Flavor:
- Drop in your minced garlic for a minute till it smells incredible, then pour in ale and stock. Scrape up all those tasty stuck-on brown bits; that’s the good stuff building the sauce.
- Sear the Beef:
- Dust your beef with flour, salt, and pepper. Toss it in hot olive oil and brown well on all sides. Don’t rush—leave each chunk alone to develop a deep crust and scoop up flavor.
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The trick that gets everyone is that last sprinkle of parmesan. It melts, goes nutty, and makes every bite super tasty. My mom always tossed shredded parmesan on top when I was a kid, and now I can’t skip it either.
Winning Storage Advice
Wait till it’s cool, then drop everything into sealed containers. Throw them in the fridge for three days or in the freezer if you want to stash it for up to three months. For the best taste later, add the fresh veg and parm only after you reheat everything.
Swap Options
If you’re out of ale, a splash of red wine changes the vibe, or just swap for more beef stock plus a dash of Worcestershire if you’re dodging booze. Going gluten-free? Use your favorite GF flour and beer, or stick with extra stock to be safe.
Casual Serving Ideas
Couscous is a classic, but try a heap of steamed basmati rice or warm crusty bread for a switch. And if you’re into a pop of tart, a squeeze of lemon at the end wakes it all up.
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Casserole Traditions
Big, meaty casseroles come straight from old-school British kitchens—meant for comfort and to keep everyone going. When it’s summer, the classics get lightened with lots of veg and fewer ingredients, but you still get that unbeatable sharing-around-the-table mood and delicious smells wafting through the house.
Common Recipe Questions
- → What beef works best here?
Chuck steak (also called braising steak) works great because it softens up and gets juicy after hours in the oven. If you want something leaner, silverside (bottom round) can do the trick, but you might need to bump up the seasoning since it isn't as flavorful as chuck.
- → How do I keep veggies from getting mushy?
Only toss in the peppers and courgette during the final 5 minutes in the oven. They'll stay crisp and full of color this way instead of turning limp.
- → Can I prep this ahead?
Yep! Cook everything except the peppers and courgette. Once it's cooled, stash it in the fridge. When it's time to eat, just reheat and throw in the veggies right at the end to keep them fresh.
- → Is freezing leftovers OK?
No problem, just freeze before adding the fresh veggies. When you thaw and reheat, pop in some new peppers or courgette in the last few minutes so they've still got plenty of crunch.
- → What should I serve with it?
Couscous is an awesome match—it's fluffy and balances all that hearty beef. For more flavor, try jazzing it up with some spices in the couscous.