Beef and Ale Casserole With Horseradish and Thyme Sauce

• 2 tablespoons sunflower oil
• 1 lb stewing beef, diced
• 2 large onions, thickly sliced
• 2 tablespoons light brown sugar
• 1 tablespoon plain flour
• 2 tablespoons balsamic vinegar
• 2 cups light beer
• 2 tablespoons creamed horseradish
• 1 tablespoon fresh thyme leave

1. Preheat the oven to 300F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
2. Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned.
3. Transfer all the meat to a plate and set aside.
4. Heat the remaining oil and add the onions to the casserole dish.
5. Saute over a low heat for 6-7 minutes or until beginning to soften.
6. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.
7. Pour the beer over the onions and stir until it reaches boiling point.
8. Return the beef to the casserole and season lightly.
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. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

sunflower oil, stewing beef, onions, light brown sugar, flour, balsamic vinegar, light beer, horseradish, thyme

Taken from www.food.com/recipe/beef-and-ale-casserole-with-horseradish-and-thyme-sauce-247324 (may not work)