Beef Casserole With Horseradish (Oamc) Make Ahead
Ready In: 2 hrs 45 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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