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Horseradish and Mustard Beef Casserole

This is a big, hearty ‘casserole’ that’s cooked on the stove top — we think it more of a stew really! No matter the classification, horseradish sauce brings a subtle heat that we think is just right: if you prefer it more pronounced, use hot horseradish, double the amount called for, or serve more on the side. Mashed potatoes and a simple green veg are a must for this ultimate winter ‘warm-you-up’ supper.

Horseradish and Mustard Beef Casserole

3 tbs. vegetable oil
3 lbs. braising beef, in large chunks
3 large onions, roughly chopped
6 garlic cloves, crushed
2 oz. all-purpose flour (½ cup)
½ pt. white wine
½ pt. beef stock
3 tbs. Worcestershire sauce
1 tbs. light brown sugar
1 lb. chestnut mushrooms, halved
3 tbs. Dijon mustard
3 tbs. prepared creamed horseradish sauce
3 tbs. heavy cream
mashed potatoes and a green veg, to serve

Heat 2 tbs. oil in a deep casserole dish or dutch oven. Season the beef and brown in batches over medium-high heat to seal in all the sides. Using a slotted spoon, transfer to a plate.

Reduce the heat to medium-low, add the remaining oil and tip in the onions and garlic. Cook for 5 minutes to soften the onions.

Measure the flour and ½ cup of the wine in a bowl and whisk until smooth. Whisk in the remaining wine and add to the pan along with the beef stock. Return the beef to the pan and add the Worcestershire sauce and sugar. Bring to a boil, reduce the heat to a simmer. Cook for 1 hour covered and 1 hour partially covered, stirring from time to tine.

Add the mushrooms and cook, partially covered for 30 minutes. If getting too thick, cover completely. Mix together the mustard, horseradish, and cream. Stir into the casserole, check seasoning and serve with mashed potatoes and a green veg.

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