Description
This Slow Cooked Summer Beef Casserole is the perfect dish for a hearty and flavorful meal. Tender chunks of beef are slow-cooked with a medley of summer vegetables and aromatic herbs to create a satisfying and nutritious dish that is sure to impress.
Ingredients
Scale
Beef:
- 2 pounds beef chuck or stewing beef, cut into chunks
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Vegetables:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
Sauce:
- 1/2 cup tomato paste
- 1/2 cup beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Garnish:
- 1/4 cup chopped fresh basil
Instructions
- Prepare Beef: Season beef with salt, pepper, and smoked paprika. Sear in a skillet until browned and transfer to a slow cooker.
- Sauté Vegetables: In the same skillet, sauté onion and garlic. Add to the slow cooker along with zucchini, squash, bell pepper, and cherry tomatoes.
- Make Sauce: Whisk together tomato paste, beef broth, balsamic vinegar, thyme, and oregano. Pour over beef and vegetables in the slow cooker.
- Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and vegetables are soft.
- Finish: Stir in fresh basil before serving.
Notes
- Serve over couscous, rice, or mashed potatoes.
- For a lighter option, serve with cauliflower rice.
- Enhance with green beans or corn for a summery twist.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
