Beef and Ale Casserole With Horseradish and Thyme Sauce

Total Time
7mins
Prep 5 mins
Cook 2 mins

This quickly prepared dish uses diced beef that is slow-cooked with balsamic vinegar, ale and onions, to create a meltingly tender casserole. Make this a day ahead if possible, to allow the flavours to develop. It can be frozen for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat on the stove top or in the oven until piping hot.

Ingredients Nutrition

Directions

  1. Preheat the oven to 300°F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
  2. Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
  3. Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.
  4. Pour the beer over the onions and stir until it reaches boiling point.
  5. Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
  6. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

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