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Cook2 hrs 30 mins
This is delicious served with mash to soak up the sauce. If you have only hot curry powder or horseradish, use slightly less than suggested in the recipe. To freeze: Make the whole casserole, omitting the parsley garnish. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge, then reheat gently on the hob, stirring regularly. Bring to the boil then simmer the casserole for 10 minutes until piping hot. Garnish and serve.
- 2 tablespoons vegetable oil
- 1 3⁄4 lbs braising steak, diced
- 1 large leek, sliced and washed, white and green parts separated
- 2 teaspoons curry powder, medium strength
- 1 teaspoon ground ginger
- 1 ounce plain flour
- 3 3⁄4 cups beef stock, hot
- 2 tablespoons Worcestershire sauce
- 9 ounces baby carrots
- 3 tablespoons horseradish sauce
- 2 tablespoons fresh parsley, chopped
- Preheat the oven to 325°F
- Heat 1 tablespoon of the oil in a large flameproof casserole.
- Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside.
- Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft.
- Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly.
- Bring to the boil, then add the Worcestershire sauce.
- Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked.
- About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks.
- Return to the oven, cover and continue cooking.
- Stir in the horseradish, season and garnish with the parsley.
- Serve with steamed shredded cabbage and mashed potatoes.