Description
A British-inspired, one-pan casserole with fall-apart beef, crisp summer vegetables, and a rich, non-alcoholic broth. The oven does the work as golden zucchini and bell peppers finish baking for a comforting summer-evening dish.
Ingredients
1.5 pounds stewing beef, cubed
1 large onion, chopped
2 cloves garlic, minced
1 cup all-purpose flour
1/4 cup olive oil
2 cups beef broth (no added alcohol)
2 cups cauliflower florets
2 zucchinis, sliced
2 red bell peppers, quartered
1 teaspoon thyme
1 tablespoon balsamic vinegar (sub for ale depth)
1 cup halal parmesan cheese (grated, optional)
Salt and pepper to taste
Instructions
Preheat oven to 325°F (160°C).
Heat olive oil in a large oven-safe skillet or Dutch oven.
Brown beef cubes in batches, season with salt and pepper.
Add onions and garlic; cook until softened.
Sprinkle flour over the mixture and stir to coat.
Pour in beef broth, stirring to deglaze the pan.
Add cauliflower, thyme, and balsamic vinegar.
Cover and transfer to the oven; braise for 2.5 hours.
Stir in zucchini and bell peppers; cook 20 minutes.
Uncover, sprinkle parmesan (if using), and broil 5 minutes for golden topping.
Notes
Substitute balsamic vinegar for the ale to maintain depth without alcohol.
Use halal-certified beef for dietary compliance.
Store leftovers in an airtight container for 3-4 days.
Add olive oil drizzle before baking for enriched flavor.