Beef and horseradish stew
Preparation time: 15 minutes
Cooking time: 2 ½-3 hours
3 tbsp olive oil
400g (14oz) diced casserole steak
2 red onions, peeled and quartered
2 cloves garlic, finely chopped
2 carrots, peeled and thickly sliced
2 large potatoes, peeled and cut into ½cm cubes
600ml (1 pint) brown stock
1 bay leaf
1 tsp dried thyme
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp creamed horseradish
1. Pre-heat the oven to 150°C/R2.
2. Heat the oil in a large frying pan over a medium heat and brown the meat in batches. Transfer each batch to a casserole dish.
3. When all the meat is browned, add the onions, carrots and garlic to the frying pan and cook over a medium heat for 5 minutes. Transfer to the casserole dish.
4. Stir the bay leaf, thyme, Worcestershire sauce and horseradish into the stock and pour over the meat adding more water to cover. Bring to the boil and simmer for 2 minutes. Cover with a lid and place the casserole in the oven for 2-2½ hours until the meat is tender – adding the potatoes 30 minutes before the end of cooking time.
Recipe and image courtesy of SuperValu at Budgens.