zoom Beef and ale casserole with horseradish and thyme sauce

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    Beef and ale casserole with horseradish and thyme sauce

    This recipe is quick and easy to prepare.  It then cooks slowly 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


    2 tbsp sunflower oil
    450g braising steak, cut into chunks
    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


    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 in the casserole dish and add the onions. 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.

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    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.


    Average user rating

    4 stars