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Waitrose

Beef and Ale Casserole with Horseradish and Thyme Sauce

This quickly prepared dish uses ready-diced beef that is slow-cooked with balsamic vinegar, ale and onions, to create a meltingly tender casserole.

Preparation time:
5 minutes
Cooking time:
150 minutes
Total time:
2 hours 35 minutes 60 minutes 60 minutes 35 minutes
Serves:
 4
  • Nut Free

Ingredients

  • 2 tbsp sunflower oil
  • 450g pack Waitrose British Mini Diced Beef
  • 2 large onions, thickly sliced
  • 2 tbsp light brown soft sugar
  • 1 tbsp plain flour
  • 2 tbsp balsamic vinegar
  • 500ml bottle Timothy Taylor's Landlord Strong Pale Ale
  • 2 tbsp creamed horseradish
  • 1 tbsp fresh thyme leaves

Method

  1. Preheat the oven to 150°C, gas mark 2. Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. 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.
  2. 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. Pour the ale over the onions and stir until it reaches boiling point.
  3. 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.
  4. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.