Beef And Ale Casserole With Horseradish And Thyme Sauce Recipes
BEEF AND ALE CASSEROLE WITH HORSERADISH AND THYME SAUCE
This quickly prepared dish uses diced beef that is slow-cooked with balsamic vinegar, ale and onions, to create a meltingly tender casserole. 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 stove top or in the oven until piping hot.
Provided by English_Rose
Categories Stew
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F 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 beer 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.
Nutrition Facts : Calories 467.9, Fat 29.1, SaturatedFat 9.8, Cholesterol 76, Sodium 230.3, Carbohydrate 23.5, Fiber 2.8, Sugar 13.9, Protein 22.5
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