Uploaded July 2026 | Updated September 2026, 2 weeks ago
My Slow Cooked SUMMER Beef Casserole is a lighter casserole with crunchy veg and parmesan. Only 10 minutes of hands-on time, then the rest of the time is in the oven or the slow cooker.
Ingredients
2 tbsp olive oil
600 g (1.3 lbs) braising beef chopped into chunks
2 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
2 cloves garlic peeled and 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 into chunks
3 tbsp grated parmesan cheese
To Serve:
freshly chopped parsley
¼ red onion peeled and thinly sliced
cooked couscous
Instructions
✅Preheat the oven to 160C/325F (fan).
✅Heat the oil on a medium-high heat in a Dutch oven or other heavy-based pan.
✅Place the beef in a bowl or bag and add the flour, salt, and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).
✅Add the garlic, stir and cook for one minute, then add the Guinness and stock.
✅Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).
✅After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.
✅Take out of the oven and, sprinkle on the parmesan, parsley, and red onion slices, then serve with warm couscous.
My Slow Cooked SUMMER Beef Casserole is a lighter casserole with crunchy veg and parmesan. Only 10 minutes of hands-on time, then the rest of the time is in the oven or the slow cooker.
Ingredients
2 tbsp olive oil
600 g (1.3 lbs) braising beef chopped into chunks
2 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
2 cloves garlic peeled and 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 into chunks
3 tbsp grated parmesan cheese
To Serve:
freshly chopped parsley
¼ red onion peeled and thinly sliced
cooked couscous
Instructions
✅Preheat the oven to 160C/325F (fan).
✅Heat the oil on a medium-high heat in a Dutch oven or other heavy-based pan.
✅Place the beef in a bowl or bag and add the flour, salt, and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).
✅Add the garlic, stir and cook for one minute, then add the Guinness and stock.
✅Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).
✅After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.
✅Take out of the oven and, sprinkle on the parmesan, parsley, and red onion slices, then serve with warm couscous.
