More Winning Recipes
About
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!
Recommended Articles
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.

Grocery Prices Are Out of Control — These Tricks Will Help
Sponsored

15 Sheet Cake Recipes
By: Jennifer A.

The Dumb Money Mistake You’re Probably Still Making
Sponsored

13 Sheet-Pan Recipes
By: Rosa L.

Toasty Loaf
Desserts

9x13 Dinner Recipes
By: Rosa L.

Grandpa Chuck's Roast Chili
Soups & Salads

15 Spring Veggie Recipes
By: Jennifer A.

Cozy Chicken Orzo Soup
Soups & Salads

15 Retro Recipes
By: Jennifer A.

Tex-Mex Meatball Soup
Soups & Salads

12 Mother's Day Treats
By: Rosa L.

Fall Flatbread
Apps & Snacks

12 Mother's Day Dishes
By: Jennifer A.

Fall Brown Butter Blondies
Desserts

12 St. Pat's Day Recipes
By: Jennifer A.
Best-Ever Roast Beef
Main Courses

15 Spring Recipes
By: Rosa L.

Mustard Seed Potato Salad
Side Dishes

Taste the World in 10 Dishes
By: Robert W.

Honey Potato Salad
Side Dishes

10 Valentine's Day Treats
By: Jennifer A.

Double Delights
Desserts

8 Super Bowl® Drink Recipes
By: Robert W.

Caribbean Greens
Side Dishes

12 Super Bowl® Dip Recipes
By: Rosa L.

Pretty Pink Pasta
Main Courses

18 Tater Tot Recipes
By: Ashley S.