Beef and Ale Casserole With Horseradish and Thyme Sauce

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.

• Ready In: 7 mins
• Serves: 4

Ingredients

• 2  tablespoons  sunflower oil
• 1  lb stewing beef, diced
• 2  large onions, thickly sliced
• 2  tablespoons light brown sugar
• 1  tablespoon plain flour
• 2  tablespoons  balsamic vinegar
• 2  cups  light beer
• 2  tablespoons  creamed horseradish
• 1  tablespoon fresh thyme leave

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.