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Beef and ale casserole with horseradish and thyme sauce
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This recipe is quick and easy to prepare. It then cooks slowly to create a meltingly tender casserole.
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
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.
Typical values per serving:
This recipe was first published in November 2005.