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Slow Cooked Summer Beef Casserole


  • 2 tbsp olive oil
  • 1 + ⅓ lbs (600g) braising beef chopped into chunks
  • tbsp plain/all-purpose flour
  • ½ tsp salt
  • ½ tsp pepper
  • cloves garlic - peeled and minced
  • 11 oz (330ml or a little under 1.5 cups) Guinness or other ale
  • 1 + ½ cups (360ml) beef stock
  • 1 red bell pepper - chopped1 green bell pepper - chopped
  • 1 small courgette/zucchini - chopped into chunks
  • 3 tbsp grated parmesan cheese


  • Preheat the oven to 160c/325f.
  • Heat the oil on a medium-high heat in a dutch oven or other heavy based pan. 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).
  • Add the garlic,stir and cook for one minute, then add the Guinness and stock.
  • 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).
  • 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.
  • Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm cous cous.