Empty My Fridge
Summer Beef Casserole
Ingredients
- Olive oil2 tbsp
- Beef · chopped600 g
- Flour2 tbsp
- Salt½ tsp
- Pepper½ tsp
- Garlic · peeled minced2 cloves
- Guinness or other ale330 ml
- Beef stock360 ml
- Bell pepper · chopped2
- Zucchini · chopped1
- Parmesan cheese · grated3 tbsp
- Parsley · chopped
- Red onion · peeled thinly sliced¼
- Couscous · cooked
Instructions
- Preheat the oven to 160°C/325°F (fan).
- Heat the oil in a Dutch oven or other heavy-based pan over medium-high heat.
- Toss the beef with the flour, salt and pepper until coated, then brown it all over in the pan, about 6-8 minutes.
- Add the garlic and cook for one minute, stirring.
- Add the Guinness and the stock, bring to the boil, stir, then cover with a lid.
- Cook in the oven for 3 hours, checking every hour and adding a splash of water if it looks dry.
- Add the chopped peppers and courgette, cover again and return to the oven for 5 minutes until the vegetables are warmed through but still crunchy.
- Remove from the oven and sprinkle with the parmesan, parsley and red onion, then serve with warm couscous.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperParmesan cheeseRed onionBeefZucchini
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