Nicky's Kitchen SanctuarySlow Cooked SUMMER Beef Casserole Recipe
What you'll need
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Ingredients
Serves 4- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 small courgette/zucchini (chopped into chunks)
- 1/2 tsp pepper
- 1/4 red onion (peeled and thinly sliced)
- 2 cloves garlic (peeled and minced)
- 2 tbsp olive oil
- freshly chopped parsley
- 360 ml (1 1/2 cups) beef stock
- 600 g (1.3 lbs) braising beef chopped into chunks
- 3 tbsp grated parmesan cheese
- 1/2 tsp salt
- 2 tbsp plain (all-purpose) flour
- cooked couscous (If I'm going for a flavoured couscous, I like Ainsley Harriott's Spice Sensation with this meal)
- 330 ml (11 oz) Guinness or other ale
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Steps
- Step 1
Preheat the oven to 160C/325F (fan).
- Step 2
Heat the oil on a medium-high heat in a Dutch oven or other heavy-based pan.
- Step 3
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).
- Step 4
Add the garlic, stir and cook for one minute, then add the Guinness and stock.
- Step 5
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).
- Step 6
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.
- Step 7
Take out of the oven and, sprinkle on the parmesan, parsley, and red onion slices, then serve with warm couscous.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 160C/325F (fan).
Source: Nicky's Kitchen Sanctuary
