Introduction

Hey there, friend! Pull up a chair and let’s chat about comfort food. When you think of casserole, your mind probably goes straight to cozy, chilly evenings, right? Well, I’m here to tell you that comfort doesn’t have a season! I’ve whipped up a little something that brings all the ease and soul-soothing goodness of a classic casserole, but with a bright, summery twist that’s just perfect for those warmer days. This Slow Cooker Summer Beef Casserole is so ridiculously simple to make – seriously, your slow cooker does 90% of the work! It’s the kind of meal that simmers away, filling your kitchen with amazing smells while you go enjoy the sunshine. It’s become a go-to in my house for effortless weeknight dinners or lazy weekend feasting. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

Fast (Hands-on time is minimal!)
Easy (Your slow cooker is the MVP!)
Giftable (Perfect for new parents or busy friends)
Crowd-pleasing (Hearty yet fresh!)

Ingredients

Alright, let’s gather our goodies! You probably have most of these staples in your pantry already, which makes this recipe even better. Here’s what you’ll need to create this magic:

2 tbsp olive oil: Just a little oil to get things started if you choose to sear your beef (which I highly recommend!).
600 g (1.3 lbs) braising beef chopped into chunks: Look for cuts like chuck roast or stewing beef. Cut them into nice, even chunks so they cook through nicely.
2 tbsp plain (all-purpose) flour: This helps thicken the sauce and gives the beef a lovely coating if you’re searing.
½ tsp salt & ½ tsp pepper: Our essential seasonings! You’ll adjust more later, but this is a great starting point.
2 cloves garlic peeled and minced: Because almost everything is better with garlic, right?
330 ml (11 oz) Guinness or other ale: This is where the deep flavor comes from! Don’t worry, the alcohol cooks out, leaving behind a rich, malty note. You can use beef broth if you prefer no alcohol.
360 ml (1 1/2 cups) beef stock: The liquid base that brings everything together.
1 red bell pepper chopped: Adds sweetness and a pop of color.
1 green bell pepper chopped: A little more classic bell pepper flavor.
1 small courgette/zucchini chopped into chunks: Our summer veggie star! It softens beautifully and adds freshness.
3 tbsp grated parmesan cheese: A sprinkle of salty, cheesy goodness at the end takes it over the top!

How to Make It

Get ready to let your slow cooker do the heavy lifting! Here’s how you’ll bring this deliciousness to life:

Step 1: Prep the Beef (Optional but Recommended!)

In a bowl, toss the beef chunks with the flour, salt, and pepper until they’re evenly coated. If you want to get extra flavor, heat the olive oil in a skillet over medium-high heat. Working in batches so you don’t crowd the pan, sear the beef on all sides until browned. This step adds wonderful depth to the final dish. If you’re in a super rush, you can skip searing, but it truly makes a difference!

Step 2: Layer in the Slow Cooker

Place the seared (or un-seared) beef chunks into your slow cooker. Add the minced garlic, chopped red bell pepper, green bell pepper, and zucchini chunks over the beef.

Step 3: Add the Liquids

Carefully pour in the Guinness (or ale/broth) and the beef stock over the ingredients in the slow cooker. Give it a gentle stir to combine everything and make sure the liquid covers most of the ingredients.

Step 4: Cook Low and Slow

Cover your slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the beef is fall-apart tender and the vegetables are soft. Cooking on low for longer generally gives the most tender results.

Step 5: Finish and Serve

Once cooked, give the casserole a good stir. The sauce should have thickened slightly thanks to the flour and the magic of slow cooking. Taste and add more salt and pepper if needed. Ladle the hot casserole into bowls and sprinkle generously with the grated Parmesan cheese just before serving. It’s wonderful served over mashed potatoes, rice, or with some crusty bread to soak up that amazing sauce!

Substitutions & Additions

This recipe is super flexible! Feel free to play around based on what you have or what you love:

Veggies: Swap the bell peppers for yellow or orange. Add other quick-cooking summer veggies like corn kernels (stir in during the last hour) or cherry tomatoes (add in the last 30 mins). Carrots or potatoes could also be added at the beginning, but they’ll make it feel a bit less “summery.”
Liquid: If you don’t want to use beer, simply replace it with more beef stock or even red wine for a different flavor profile.
Meat: You could potentially use lamb or even chicken thighs (reduce cooking time) instead of beef, adjusting cook time as needed.
Cheese: No Parmesan? A sprinkle of sharp cheddar or a dollop of créme fraîche stirred in at the end would also be lovely.
Spice: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.

Tips for Success

Here are a few little pointers to help you get the best results:

Don’t Skip the Sear (If Possible): As I mentioned, searing the beef first really locks in flavor and gives it a nicer texture. It’s worth the extra step if you have the time!
Cut Veggies Evenly: Try to chop your peppers and zucchini into similar-sized pieces so they cook at the same rate.
Don’t Peek Too Much: Every time you lift the lid on your slow cooker, you lose heat and slow down the cooking process. Try to resist the urge to check on it constantly!
Prep Ahead: You can chop all your vegetables and cube the beef the night before and keep them stored separately in the fridge. Then just toss everything in the slow cooker in the morning!

How to Store It

This casserole makes for fantastic leftovers! Let it cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze cooled portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this on the stovetop or in the oven? Yes! After searing the beef (Step 1), combine everything in a large Dutch oven. Bring to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 2-3 hours, or simmer gently on the stovetop, until the beef is tender.
Is the Guinness flavor strong? The alcohol cooks off, leaving a deep, slightly malty undertone that complements the beef beautifully. It’s not overpowering, even for those who don’t typically drink dark beer.
How can I thicken the sauce more? If you prefer a thicker sauce at the end, you can make a quick slurry of a tablespoon of cornstarch mixed with two tablespoons of cold water. Stir it into the hot casserole during the last 30 minutes of cooking, or after it’s done, turn the slow cooker to high and stir the slurry in until thickened.

Sunshine Slow Cooker Beef Casserole: Effortlessly Delicious Summer Comfort!

A simple Slow Cooker Summer Beef Casserole that brings the ease and soul-soothing goodness of a classic casserole with a bright, summery twist. Your slow cooker does most of the work, making it perfect for effortless weeknight dinners or lazy weekend feasting.

Print Recipe Pin Recipe

Cook Time 6

Equipment

Slow Cooker
Skillet Optional, for searing beef

Ingredients

Hauptzutaten

2 tbsp olive oil
600 g braising beef (1.3 lbs) chopped into chunks
2 tbsp plain (all-purpose) flour
0.5 tsp salt
0.5 tsp pepper
2 cloves garlic peeled and minced
330 ml Guinness or other ale (11 oz) You can use beef broth if you prefer no alcohol
360 ml beef stock (1 1/2 cups)
1 red bell pepper chopped
1 green bell pepper chopped
1 small courgette/zucchini chopped into chunks
3 tbsp grated parmesan cheese

Instructions

In a bowl, toss the beef chunks with the flour, salt, and pepper until they're evenly coated. If you want to get extra flavor, heat the olive oil in a skillet over medium-high heat. Working in batches so you don't crowd the pan, sear the beef on all sides until browned. This step adds wonderful depth to the final dish. If you're in a super rush, you can skip searing, but it truly makes a difference!
Place the seared (or un-seared) beef chunks into your slow cooker. Add the minced garlic, chopped red bell pepper, green bell pepper, and zucchini chunks over the beef.
Carefully pour in the Guinness (or ale/broth) and the beef stock over the ingredients in the slow cooker. Give it a gentle stir to combine everything and make sure the liquid covers most of the ingredients.
Cover your slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the beef is fall-apart tender and the vegetables are soft. Cooking on low for longer generally gives the most tender results.
Once cooked, give the casserole a good stir. The sauce should have thickened slightly thanks to the flour and the magic of slow cooking. Taste and add more salt and pepper if needed. Ladle the hot casserole into bowls and sprinkle generously with the grated Parmesan cheese just before serving. It's wonderful served over mashed potatoes, rice, or with some crusty bread to soak up that amazing sauce!

Notes

Searing the beef first is recommended for best flavor and texture. To thicken the sauce more, make a quick slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water; stir into the hot casserole during the last 30 minutes or after cooking.