Description
Slow cooked summer beef casserole with tender fall-apart meat, crunchy vegetables, and a rich ale-infused sauce, finished with parmesan and served with couscous.
Ingredients
- 2 tbsp olive oil
- 600 g (1.3 lbs) braising beef, chopped into chunks
- 2 tbsp plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 330 ml (11 oz) Guinness or other ale
- 360 ml (1 1/2 cups) beef stock
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small courgette/zucchini, chopped
- 3 tbsp grated parmesan cheese
- Fresh parsley, chopped (to serve)
- 1/4 red onion, thinly sliced (to serve)
- Cooked couscous (to serve)
Instructions
1. Preheat the oven to 160C/325F (fan).
2. Heat the oil over medium-high heat in a Dutch oven or heavy-based pan.
3. Toss the beef with flour, salt, and pepper, then brown it in the pan for 6-8 minutes.
4. Add the garlic and cook for 1 minute, then pour in the Guinness and beef stock.
5. Bring to a boil, cover with a lid, and transfer to the oven to cook for 3 hours, checking occasionally and adding water if needed.
6. After 3 hours, add the chopped peppers and courgette, cover, and return to the oven for 5 minutes.
7. Remove from the oven, sprinkle with parmesan, parsley, and red onion slices.
8. Serve hot with cooked couscous.
Notes
You can double or triple the recipe, but avoid reducing quantities as the meat may dry out.
To make ahead, cook without the vegetables, refrigerate, then reheat and add vegetables in the last 5 minutes.
To freeze, prepare without vegetables, cool, freeze, then defrost and reheat before adding vegetables.
Best cuts of beef include braising steak (chuck) for flavor or silverside for a leaner option.
Nutrition values are approximate and based on casserole only without couscous.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 487mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 50mg