Description
A tender, slow-braised beef casserole with vibrant summer vegetables like bell peppers and zucchini. The Guinness substitute adds depth, while herby parmesan finishes it with a fresh crunch.
Ingredients
1.5 pounds (680g) beef chuck (braising steak or stew meat)
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
2 tablespoons tomato paste
1 cup non-alcoholic stout or beef stock (to replace Guinness)
1 cup beef stock
1 teaspoon dried thyme
Salt and pepper, to taste
2 red bell peppers, sliced
1 zucchini, julienned or sliced
1 cup couscous (uncooked)
1/3 cup grated parmesan cheese
Instructions
Preheat oven to 325°F (160°C)
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat
Brown beef in batches, season with salt and pepper
Add onions, garlic, carrot, and celery; sauté 5 minutes
Stir in tomato paste, thyme, and liquid substitutes (non-alcoholic stout/beer or beef stock)
Add remaining beef stock, bring to simmer
Transfer to oven, cover, and braise for 2.5 hours
Uncover and add red bell peppers, zucchini, and couscous; cook 30 minutes
Top with parmesan cheese and remaining zucchini/javellens for final 10-15 minutes
Notes
Use non-alcoholic stout for authentic flavor
Can be made 1 day ahead; refrigerate before baking
Serve with crusty bread or green salad
- Prep Time: 10
- Cook Time: 180
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg