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Beef and Ale Casserole with Horseradish and Thyme Sauce

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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.

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

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.

Cook's tips

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 hob or in the oven until piping hot.

Comments and images

Average user rating 5 stars out of 5

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ninjakitteh

ninjakitteh 09 October 2011 21:46

This makes a very tender beef casserole. I don't bother with the thyme sauce - just serve with a standard horseradish sauce from a jar. I often add dumplings to cook on top for the last few minutes.

Ruby Chard

Ruby Chard 04 March 2010 08:56

Second time I did this I used Guinness. Delicious. Nicer with fresh lemon thyme than ordinary, very fragrant.

harrythecat

harrythecat 29 March 2009 22:20

Tried this recipe last night for a dinner party and we all absolutely loved it. I used aberdeen angus beef (using slightly more than suggested) and added mushrooms to the pot. The result was delicious and will definitely cook it again. Instead of serving with ordinary potato mash I did sweet potato mash, the lovely flavour and colour only enhanced the dish.

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5 stars out of 5

Average user rating Based on 81 ratings

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Nutritional Info

Typical values per serving:
Energy 422.0kcal
Sugars 25.3g
Fat 17.0g
Saturated Fat 4.2g
Salt 0.6g

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This recipe was first published on Waitrose.com in November 2005