Description
Slow cooked summer beef casserole with fall-apart beef, crunchy vegetables, and a light parmesan finish, served with couscous.
Ingredients
Scale
- 2 tbsp olive oil
- 600 g braising beef, chopped into chunks
- 2 tbsp plain all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 330 ml Guinness or other ale
- 360 ml beef stock
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small courgette or zucchini, chopped
- 3 tbsp grated parmesan cheese
- Fresh parsley, chopped
- 1/4 red onion, thinly sliced
- Cooked couscous, to serve
Instructions
- Preheat the oven to 160C/325F fan.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Toss the beef with flour, salt, and pepper.
- Brown the beef on all sides in the hot oil.
- Add the garlic and cook for 1 minute.
- Pour in the ale and beef stock and bring to a boil.
- Cover with a lid and cook in the oven for 3 hours, checking occasionally.
- Add the peppers and courgette and cook for 5 minutes more.
- Remove from the oven and sprinkle with parmesan, parsley, and red onion.
- Serve hot with couscous.
Notes
- Add vegetables at the end to keep them crunchy.
- Couscous keeps the dish light and summery.
- Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooked
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg