Slow Cooker Summer Beef Casserole

Back to recipe

Ingredients

  • 1 1/2 pounds chuck steak, chopped into chunks
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 small garlic cloves, peeled and minced
  • 1 shallot, chopped
  • 1 (11-13 ounces) can imperial stout
  • 1 1/2 cups beef bone broth
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small zucchini, chopped into chunks
  • Quinoa, cooked for serving
  • 4 tablespoons grated pecorino Romano cheese
  • Freshly chopped parsley, for topping
  • Bunch of spring onions, sliced for topping
  • Juice of 1 lemon

Directions

  1. In a large sealable bag, add the beef, flour, thyme, salt and black pepper. Toss to coat the beef.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the coated beef to the skillet and brown the meat on all sides, approximately 5 minutes.
  3. Add the garlic and shallot and cook for an additional minute.
  4. Take off the heat and scoop the beef mixture into a slow cooker. Add the stout, bone broth, celery and carrots.
  5. Cook on low for 6-8 hours, until the beef becomes tender.
  6. Add the red, yellow and green peppers and zucchini to the beef mixture and stir. Cook for 30 minutes so the vegetables still have a crunch but are warm.
  7. In an individual serving bowl, spoon in cooked quinoa and ladle the beef casserole over top. Sprinkle with cheese, parsley, spring onions and a dash of lemon juice.

https://www.cutco.com/learn/slow-cooker-summer-beef-casserole