Summer Beef Casserole (Printable Version)
Soft beef, a rainbow of vegetables, and parmesan mix up in this filling, slow-baked summer favorite.
# What You'll Need:
→ Main
01 -
3 tablespoons parmesan, grated
02 -
1 small zucchini, chunk it up
03 -
1 green bell pepper, chop it up
04 -
1 red bell pepper, dice it
05 -
1.5 cups beef broth
06 -
11 ounces of Guinness or another ale
07 -
2 cloves garlic, minced up
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
10 -
2 tablespoons all-purpose flour
11 -
1.3 pounds braising steak, cut into bite-size bits
12 -
2 tablespoons olive oil
→ To Serve
13 -
Couscous, already cooked and fluffy
14 -
Red onion, 1/4 sliced thin
15 -
Handful of chopped parsley
# Step-by-Step Guide:
01 -
Take your dish out. Toss over the parmesan, parsley, and onion slices. Grab your couscous and eat up while it’s piping hot.
02 -
Now it's veggie time. Throw in the peppers and zucchini chunks, put the lid back on, and just pop it in the oven for an extra 5 minutes. That way, veggies stay crisp but warmed through.
03 -
Put the lid back on and slide your pan into the oven. Let it go for 3 hours. Every hour or so, peek in and add a splash of water if it’s getting dry.
04 -
Toss in the minced garlic, stir it up for a minute. Pour in the ale and the beef broth. Mix it all up and bring to a bubbling boil.
05 -
Heat oil in your Dutch oven over medium-high heat. Mix beef with flour, salt, and pepper so every piece is coated. Drop the beef in and brown for about 6 to 8 minutes, turning so they’re golden all around.
06 -
Flip on your oven to 160°C (325°F) with the fan running. Grab a sturdy pan (a Dutch oven’s perfect) with a lid.
# Additional Notes:
01 -
Go for braising steak (chuck is perfect) when slow-cooking if you want your meal super tender and tasty. If you’re switching to silverside (bottom round), remember to keep enough liquid in there so it doesn't dry out.
02 -
Want to prep ahead? Make everything except the veg. Store it in the fridge, and just toss in peppers and zucchini when reheating. You can freeze it too—just skip fresh veggies until reheating.