Description (Some HTML is OK)
A meltingly tender casserole that is quick to prepare ...
Make the day ahead if possible, to allow the flavours to develop.
Makes 4 servings
- 2 tbs sunflower oil
- 450g diced beef
- 2 large onions, peeled and thickly sliced
- 2 tbs light brown soft sugar
- 1 tbs plain flour
- 2 tbs balsamic vinegar
- 500ml strong pale ale
- 2 tbs creamed horseradish
- 1 tbs fresh thyme leaves
Preparation (Some HTML is OK)
1. Preheat the oven to 150C.
2. Heat 1tbs 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.
3. Heat the remaining oil and add the onions to the casserole dish. Saute 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.
4. Return the beef to the casserole and season lightly. Cover and cook in the oven for 2 hours, or until meat is very tender and the cooking liquid has reduced to a syrupy consistency.
5. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.