You know how most people think casseroles are only for chilly nights when you’re wrapped up in a blanket? Well, nope—this one is summer-approved. Imagine tender beef that’s been soaking up Guinness and beef stock all day, paired with colorful veggies that don’t feel heavy but still give you that comfort-food vibe. It’s the kind of dish you can throw together in the morning, let it bubble away, and by dinnertime you’ll have something hearty without the kitchen sweat. Honestly, it’s a lifesaver when you want good food without hovering over the stove in August.

Recipe Card

Slow-Cooked Summer Beef Casserole

Ingredients:

• 2 tbsp olive oil
• 600 g (1.3 lbs) braising beef, chopped into chunks
• 2 tbsp plain (all-purpose) flour
• ½ tsp salt
• ½ tsp pepper
• 2 cloves garlic, peeled and minced
• 330 ml (11 oz) Guinness or other ale
• 360 ml (1 ½ cups) beef stock
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small courgette/zucchini, chopped into chunks
• 3 tbsp grated parmesan cheese

Instructions:

1. Heat the olive oil in a skillet—get it nice and shimmery. Toss the beef in flour, salt, and pepper, then sear until browned (don’t crowd the pan, or you’ll steam it, trust me).
2. Transfer the beef to your slow cooker.
3. Add garlic, Guinness, and beef stock—give it a stir, scrape in those browned bits from the skillet (flavor gold right there).
4. Pop in the peppers and zucchini. Stir everything together, put the lid on, and cook on low for 7–8 hours or high for 4–5 hours.
5. Right before serving, stir in the parmesan. It makes the sauce silky and adds a little salty kick.

Serve with crusty bread, mashed potatoes, or even just a fresh summer salad if you’re keeping things light.

FAQs

Slow-Cooked SUMMER Beef Casserole

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• Author: Emily
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x

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Description

A hearty and flavorful beef dish slow-cooked in Guinness with vibrant vegetables and a touch of parmesan.

Equipment:

Electric Hot Pot

Zucchini chopper

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 600 g (1.3 lbs) braising beef, chopped into chunks
• 2 tbsp plain (all-purpose) flour
• ½ tsp salt
• ½ tsp pepper
• 2 cloves garlic, peeled and minced
• 330 ml (11 oz) Guinness or other ale
• 360 ml (1 ½ cups) beef stock
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small courgette/zucchini, chopped into chunks
• 3 tbsp grated parmesan cheese

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Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Toss the beef chunks with flour, salt, and pepper until coated.
3. Sear the beef in batches until browned on all sides. Remove and set aside.
4. Add minced garlic to the pot and sauté for 1 minute.
5. Pour in Guinness and scrape the bottom of the pot to deglaze.
6. Return the beef to the pot, add beef stock, and bring to a simmer.
7. Cover and cook on low heat for 1½ to 2 hours until beef is tender.
8. Add chopped red and green peppers and courgette. Cook uncovered for 15-20 minutes until vegetables are soft.
9. Stir in grated parmesan just before serving.

Notes

This dish pairs perfectly with mashed potatoes or crusty bread to soak up the rich sauce.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main Dish
• Method: Stovetop Braise
• Cuisine: Irish-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 5g
• Sodium: 700mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 130mg

Keywords: beef, Guinness, braised, vegetables, stew

Conclusion

So there you have it—a casserole that doesn’t feel like it belongs in the dead of winter. It’s colorful, comforting, and kind of perfect for those long summer evenings when you’d rather be sipping something cold on the porch than babysitting dinner. Throw it together, let it do its thing, and enjoy the smell wafting through the house all day.

And honestly? The parmesan at the end is the secret trick—don’t skip it.