About
It's a sunshiny day, or perhaps a sunshiny evening (ironically) with Sunshine Beef Casserole on the table! Hunks of tender, savory beef are slow-roasted for maximum tenderness in a malty, flavorful beer and beef stock mixture, emphasizing the already-succulent flavor! Served with warm, crunchy vegetables and over a bed of fluffy couscous, it's impossible not to beam with happiness with Sunshine Beef Casserole on your plate!
Ingredients
- For the casserole:
- 2 tablespoons olive oil
- 1 1/3 pounds braising beef or stew beef, chopped into chunks
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black 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:
- fresh parsley, to taste, chopped
- 1/4 red onion, thinly sliced
- couscous, to taste, cooked and hot
Directions
Step 1 -Preheat the oven to 325 degrees F with the fan on.
Step 2 -In a Dutch oven or a heavy-bottom pan over medium-high heat, add the olive oil.
Step 3 -In a bowl, add the beef pieces, the flour, the salt, and the black pepper and toss to coat.
Step 4 -Add the coated beef to the hot oil and cook, while flipping the meat occasionally, until browned on all sides, about 6-8 minutes.
Step 5 -Add the garlic to the beef mixture and cook, while stirring, until fragrant, about 1 minute.
Step 6 -Add the dark ale and the stock to the beef mixture and stir to combine.
Step 7 -Bring the beef mixture to a boil and cover the pot.
Step 8 -Roast until the beef is fall-apart tender and the beef reaches an internal temperature of 160 degrees F, about 3 hours. Make sure to check on the beef mixture occasionally and add a little bit of the water as needed if it seems too dry.
Step 9 -Add the red bell peppers, the green bell peppers, and the zucchini to the beef mixture and stir to combine.
Step 10 -Replace the lid and roast until the vegetables are crisp-tender, about 5 minutes.
Step 11 -Serve with the parsley, the red onions, and the couscous.
