Slow Cooked SUMMER Beef Casserole
Slow cookers are ideal for making tougher cuts of red meat smooth and buttery with barely any attempt. From curries to ribs and stews, these red meat recipes will encourage you to interrupt out the slow cooker!
- 2 tbsp olive oil
- 1 + 1/3 lbs (600g) braising beef chopped into chunks
- 2 tbsp plain/all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic – peeled and minced
- 11 oz (330ml or a little under 1.5 cups) Guinness or other ale
- 1 + 1/2 cups (360ml) beef stock
- 1 red bell pepper – chopped
- 1 green bell pepper – chopped
- 1 small courgette/zucchini – chopped into chunks
- 3 tbsp grated parmesan cheese
- Freshly chopped parsley
- 1/4 red onion – peeled and thinly sliced
- Cooked couscous – If I’m going for a flavoured couscous, I like Ainsley Harriott’s Spice Sensation with this meal
Preheat the oven to 160c/325f.
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 cous cous.
view full recipe at kitchensanctuary
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