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–+ servings
Melany

Slow-Cooked Summer Beef Casserole is a must-try dish!

This Summer Beef Casserole is a sunshine-inspired twist on traditional beef stew—slow-cooked until melt-in-your-mouth tender, then finished with crisp bell peppers, zucchini, and a savory sprinkle of parmesan. It’s hearty yet vibrant, ideal for warmer days when you still crave comfort food.
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Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European / British-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil600g 1.3 lbs braising beef, cut into chunks2 tablespoons plain (all-purpose) flour½ teaspoon salt½ teaspoon pepper2 garlic cloves, peeled and minced330ml (11 oz) Guinness or other ale360ml (1½ cups) beef stock1 red bell pepper, chopped1 green bell pepper, chopped1 small courgette/zucchini, chopped into chunks3 tablespoons grated parmesan cheese
  • To serve:Freshly chopped parsley¼ red onion thinly slicedCooked couscous (spicy varieties work great)

Method
 

  1. Preheat the oven to 160°C (325°F fan). Heat the olive oil in a heavy-based, oven-safe pot.
  2. In a bowl, toss beef chunks with flour, salt, and pepper. Brown the beef in the hot oil for 6–8 minutes until well-seared on all sides.
  3. Add the minced garlic and cook for another minute. Pour in the Guinness and beef stock, stirring to combine. Bring to a boil.
  4. Cover the pot with a lid and transfer to the oven. Cook for 3 hours, checking once per hour and adding a splash of water if it becomes too dry.
  5. After 3 hours, stir in the chopped red and green bell peppers and zucchini. Cover again and return to the oven for 5 more minutes—just enough to heat the vegetables without softening them completely.
  6. Serve hot, topped with grated parmesan, chopped parsley, and red onion slices. Pair with a side of cooked couscous.

Notes

Use Guinness or your favorite ale to deepen flavor, but beef broth alone also works well.
For a lighter variation, swap parmesan with crumbled feta or skip the cheese entirely.
Best enjoyed freshly made, but leftovers store well in the fridge for up to 3 days.

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