INGREDIENTS

  • 2 tablespoons sunflower oil
  • 1 lb stewing beef , diced
  • 2 large onions , thickly sliced
  • 2 tablespoons soft light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 2 cups pale ale
  • 2 tablespoons horseradish sauce
  • 1 tablespoon fresh thyme leaves

DIRECTIONS

  1. Preheat the oven to 300°F
  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.
  3. Heat the remaining oil and add the onions to the casserole dish.
  4. 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.
  5. 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.
  6. Mix the horseradish sauce and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.