Neven Maguire's Balsamic Beef Casserole

INGREDIENTS

• 2 Packs Simply Better Irish Angus Beef Casserole Slices
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 500ml Simply Better Irish Angus Beef Stock
• 120ml Simply Better Italian Balsamic Vinegar
• 4 Tbsp. Simply Better Spanish Orange Blossom Honey
• 1 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 6 Red Onions, cut into wedges
• 4 Garlic Cloves, finely chopped
• 1 Tbsp. Chopped Fresh Thyme
• 3 Tbsp. Cornflour
• Knob of Butter
• Sea Salt & Freshly Ground Black Pepper
• Mashed Potatoes, to serve
• Steamed Baby Carrots, to serve
• Steamed Cavolo Nero, to serve

METHOD

1. Preheat the oven to 160°C (325°F / Gas Mark 3).
2. Season the casserole beef slices generously. Heat half of the oil and some butter in a skillet pan over a high heat and brown the beef slices on both sides, then transfer to a plate.
3. Add the rest of the oil to the pan and sauté the onions for 6-8 minutes, until they are starting to colour.
4. Add the garlic, thyme, balsamic, honey, soy and stock to the pan and bring to a gentle boil. Transfer the beef slices back to the pan. Cover the pan with a lid and transfer to the oven to cook for 2 hours until meltingly tender.
5. Carefully lift out the beef slices and transfer to a plate and cover with tin foil to keep warm. Put the cornflour in a small bowl and stir in 2-3 tablespoons of water until you have a smooth paste. Whisk this into the liquid in the pan and bring to a simmer over a low heat and cook for a few minutes until the sauce has thickened slightly.
6. Serve the beef slices with some mashed potatoes, Cavolo Nero and baby carrots and pour over the sauce.