Summer is about soaking up the sun, but your taste buds will be more interested in soaking up the amazing taste of the Summer Beef Casserole. This deeply savory sensation uses braising beef, which becomes tender and juicy thanks to its low-and-slow cooking, as the star of the show, with crispy bright bell peppers and fresh zucchini in supporting roles to emphasize the beefiness and bring the summer touch. Served atop fluffy couscous and sprinkled with sharp and nutty parmesan, Summer Beef Casserole is as hearty and comforting as it is laid-back in its cooking. Sounds like summer to us!
Ingredients
- 2 tablespoons olive oil
- 1 1/3 pounds braising beef, chopped into chunks
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- 1 (12-ounce) bottle dark ale
- 1 1/2 cups beef stock
- water, to taste
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small zucchini, chopped into chunks
Optional, for serving:
- 3 tablespoons parmesan cheese, grated
- parsley, freshly chopped
- 1/4 red onion, thinly sliced
- couscous, to taste, cooked and warm
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Heat the oil in a Dutch oven or a heavy-bottomed pan over medium-high heat.
Step 3 –Place the beef in a bowl or a resealable plastic bag.
Step 4 –Add the flour, the salt, and the pepper to the bowl with the beef and toss to coat.
Step 5 –Add the seasoned beef to the Dutch oven or pan and cook until browned all over, about 6-8 minutes.
Step 6 –Add the garlic to the Dutch oven and cook, stirring, until fragrant, about 1 minute.
Step 7 –Add the dark ale and the stock to the Dutch oven.
Step 8 –Bring the beef mixture to a boil, stirring, then place a lid on the Dutch oven or pan.
Step 9 –Place the Dutch oven in the oven and cook for 3 hours, checking on it every hour, adding a splash of the water as needed to prevent the beef mixture from drying out.
Step 10 –After 3 hours, add the red bell peppers, the green bell peppers, and zucchinis.
Step 11 –Replace the lid and return the Dutch oven to the oven until the vegetables are warmed through, about 5 minutes.
Step 12 –Remove the Dutch oven from the oven.
Step 13 –Sprinkle the beef mixture with the parmesan, the parsley, and the red onions.
Step 14 –Serve warm with the couscous.
