Recipe courtesy of Rachael Ray
Print
Beef Stew Scented with Horseradish
Total:
2 hr 30 min
Prep:
10 min
Cook:
2 hr 20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
10 min
Cook:
2 hr 20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 1/2 pounds stew beef, cubed 2 inches
  • Kosher salt and freshly ground pepper
  • Flour, for dredging
  • 4 to5 tablespoons olive or vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1 bottle warm lager beer
  • 1/4 cup Worcestershire sauce
  • 3 to 4 cups beef stock
  • 3 tablespoons prepared horseradish
  • 2 pounds baby Yukon gold potatoes
  • 2 tablespoons butter
  • A handful parsley, chopped
  • 1 bundle watercress or Upland cress, for garnish
  • Pumpernickel or sourdough bread, for serving

Directions

Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.

Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.

To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.

Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.

Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Tuscan Beef Stew with Polenta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Good Eats Beef Stew

Recipe courtesy of Alton Brown

Beef and Roasted Vegetable Stew

Recipe courtesy of Nadia G

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Beef Pot Roast

Recipe courtesy of Heather Whinney

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Jamaican Beef Patties

Recipe courtesy of Joseph Simmons

Vietnamese "Pho" Rice Noodle Soup with Beef

Recipe courtesy of Mai Pham

Minestra with Beef and Pork Polpette

Recipe courtesy of Rachael Ray

On TV

So Much Pretty Food Here