zoom Beef and ale casserole with horseradish and thyme sauce
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    • Beef and ale casserole with horseradish and thyme sauce

    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

    Ingredients

    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

    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 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.

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