Summer Beef Casserole (Printable Version)
# What You'll Need:
→ Main
01 -
3 tablespoons parmesan, grated
02 -
1 small zucchini, chunked
03 -
1 green bell pepper, cut up
04 -
1 red bell pepper, diced
05 -
1.5 cups beef broth
06 -
11 ounces Guinness or any ale
07 -
2 garlic cloves, minced
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
10 -
2 tablespoons all-purpose flour
11 -
1.3 pounds braising beef, cubed
12 -
2 tablespoons olive oil
→ To Serve
13 -
Couscous, cooked
14 -
1/4 red onion, sliced thin
15 -
Chopped parsley
# Steps to Follow:
01 -
Take your pan out of the oven. Toss some parmesan, parsley, and sliced onion on top. Spoon it out hot with a pile of couscous on the side.
02 -
Mix in your bell peppers and zucchini. Put the lid back on and slide it in the oven for another 5 minutes. This keeps the veggies crisp but just warmed through.
03 -
Put the lid on and pop the dish in the oven you preheated earlier. Let it cook slow for 3 hours. Every hour or so, peek in and add a splash of water if it’s looking dry.
04 -
Toss in the garlic and sizzle it for a bit. Pour in the Guinness and broth. Give it a stir and wait for bubbles to show up.
05 -
Add olive oil to your pan and warm it up over medium-high heat. Coat beef cubes all over in flour, salt, and pepper, then let them get brown on each side—about 6 to 8 minutes.
06 -
Fire up your oven to 160°C (325°F) with the fan on. Grab a Dutch oven or a solid ovenproof pan with a lid so you're all set.
# Additional Tips:
01 -
Braising steak (like chuck) is best for melt-in-your-mouth results. Using bottom round instead? Just keep it juicy with enough liquid.
02 -
If you make this ahead, hold off on the veggies—they go in at the end when you reheat. This casserole freezes fine, too, without the fresh add-ins.