Courtesy of a recipe card from a supermarket!
2 tbsp sunflower oil
500g of stewing/casserole beef, diced quite small
2 large onions, thickly sliced
2 tbsp light brown soft sugar
1 tbsp plain flour
2 tbsp balsamic vinegar
500ml bottle of a Strong Pale Ale
2 tbsp creamed horseradish
1 tbsp fresh thyme leaves
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.
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 ale 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 11/2 - 2 hours, or until the meat is very tender and the cooking liquid has educed to a syrupy consistency.
Mix the creamed horseradish and thyme leaves together and serve as an accompanimentt to the casserole with creamy, mashed potatoes.
2 tbsp sunflower oil
500g of stewing/casserole beef, diced quite small
2 large onions, thickly sliced
2 tbsp light brown soft sugar
1 tbsp plain flour
2 tbsp balsamic vinegar
500ml bottle of a Strong Pale Ale
2 tbsp creamed horseradish
1 tbsp fresh thyme leaves
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.
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 ale 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 11/2 - 2 hours, or until the meat is very tender and the cooking liquid has educed to a syrupy consistency.
Mix the creamed horseradish and thyme leaves together and serve as an accompanimentt to the casserole with creamy, mashed potatoes.