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.
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
- 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.
- 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.
- 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.
- 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.