Beef and Ale Casserole With Horseradish and Thyme Sauce

1. 1

   Preheat the oven to 300F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.

2. 2

   Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned.

3. 3

   Transfer all the meat to a plate and set aside.

4. 4

   Heat the remaining oil and add the onions to the casserole dish.

5. 5

   Saute over a low heat for 6-7 minutes or until beginning to soften.

6. 6

   Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.

7. 7

   Pour the beer over the onions and stir until it reaches boiling point.

8. 8

   Return the beef to the casserole and season lightly.

9. 9

   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.

10. 10

    Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.