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
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