Slow Cooked SUMMER Beef Casserole That Tastes Like a Backyard Hug

There I was, standing in the golden sunshine of an early summer afternoon, armed with a family recipe that promised a casserole that tastes like a “backyard hug.” I’ll be honest, I had my doubts. I mean, how could a casserole evoke the same warmth and comfort of a lazy summer day outside? But as the sweet aroma of slow-cooked beef and garden-fresh veggies began to fill my kitchen, I knew I had stumbled upon something special.

It all started with a well-worn index card, the handwriting faded but the instructions clear. My grandma, a woman who knew her way around a kitchen better than anyone, had passed it down to me with a promise that it would be a hit. And boy, was she right. The first time I made it, I actually burned the onions, and the beef was tougher than I wanted. But after a few tweaks and a more watchful eye, it became a dish that my neighbors asked for by name. Now let’s dive into how you can make this summer magic happen in your own kitchen.

Ingredients

Sure, the list might look a bit lengthy, but it’s all straightforward, I promise. And honestly, if you don’t have something, there’s always room for improvisation. That’s the beauty of home cooking, right?

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, any color, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cups beef broth
• 1 cup red wine (or extra beef broth as a non-alcoholic substitute)
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 bay leaf
• Salt and pepper, to taste

Instructions

Now, about those instructions. I’ve laid it all out step by step so you can follow along without any guesswork. And trust me, the payoff is so worth the wait.

1. Toss the beef cubes with the flour, salt, and pepper until well-coated. This not only helps to thicken the sauce later on but gives the beef a nice crust.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, browning on all sides. Don’t crowd the pan, or you’ll steam the meat instead of searing it. Transfer the browned beef to your slow cooker.
3. In the same skillet, sauté the onions until they’re translucent and slightly caramelized. Add the garlic and cook for another minute. This is where I messed up the first time, so keep an eye on that garlic – it can go from perfect to burnt in a flash.
4. Transfer the onions and garlic to the slow cooker, then deglaze the skillet with the red wine, scraping up any browned bits. Pour this liquid gold over the beef.
5. Add the carrots, celery, bell pepper, zucchini, cherry tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
6. Set your slow cooker on low and cook for 6-8 hours. You’ll know it’s ready when the beef is tender enough to fall apart with the nudge of a fork.
7. Before serving, fish out the bay leaf and give the casserole a good stir. Taste and adjust seasoning with more salt and pepper if needed.

Tips & Tricks

Now, let’s chat about some tips that’ll make your casserole go from good to “Can I have the recipe?” status.

• Don’t skip the browning of the beef. It adds a depth of flavor that you just can’t get otherwise.
• If you’re not a fan of red wine, beef broth is a fine substitute, but the wine does add a nice richness to the dish.
• Feel free to swap out the veggies for whatever’s growing in your garden or what looked good at the farmer’s market.
• For an even thicker sauce, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir it in during the last 30 minutes of cooking.

FAQ

I’ve gotten a few questions over the years about this recipe, so I thought I’d share them here, along with the answers that worked for me.

Q: Can I make this casserole ahead of time?
A: Absolutely! In fact, I think it tastes even better the next day. Just let it cool completely before storing it in the fridge.
Q: What if I don’t have a slow cooker?
A: No worries, you can make it in a covered oven-safe pot at 325°F for about 2-3 hours, or until the beef is tender.
Q: Can I freeze this casserole?
A: For sure. Portion it out, let it cool, and pop it in the freezer. It should be good for up to 3 months.

Calories: About 350 per serving, give or take based on your specific ingredients and portion sizes. Remember, it’s hearty and meant to be satisfying, so it’s worth every bite.

Substitutions: Vegetarian friends, you can use a hearty bean like chickpeas in place of the beef, and vegetable broth instead of beef broth. Just adjust the cooking time since beans won’t need as long.

Storage Tips: Like I mentioned above, this casserole is great for leftovers. Store it in an airtight container in the fridge for up to 4 days or freeze for later enjoyment.

Variations: If you want to switch things up, try adding different veggies or even some potatoes for a heartier dish. And if you’re feeling adventurous, a splash of balsamic vinegar adds a lovely zing.

Cultural Story: This recipe brings me back to those summer potlucks at my grandma’s house, where everyone brought a dish to share. It’s got that old-fashioned comfort food vibe with a fresh, summery twist. It’s like the whole community comes together in one dish, which is something I always loved about those gatherings.

In conclusion, this Slow Cooked SUMMER Beef Casserole is more than just a meal; it’s a memory on a plate. It’s the kind of dish that, when served, brings smiles and contented sighs. It’s my summer tradition, a nod to family roots, and now, I hope, a new favorite for your table too.