| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 10 min |
| Cook: | 2 hr 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 129 mg |
| Sodium | 1691 mg |
Reviews
So good and easy to make. I made this Sunday, reheated it in the oven 2 nights later while I roasted carrots. My husband and I had to clear our plates so that we didn’t keep eating!
This was great. I added baby carrots and lima beans while the meat was stewing. We loved it!! Good easy meal for me to cook ahead of time.
This was a great, easy stew recipe. I didn’t really get the horseradish taste though, so I added some to my own portion when it was done. I also thought I could taste the beer a little too much, so I added more tomato paste. Other than that, it came out really well.
I agree with GordonScott- the stew gravy over the potatoes is very yummy!
I really like beef cooked low and slow, but I’ve never really liked beef stew. The reason? I don’t the vegetables. I mean…I like vegetables, I just don’t like them after they have simmered for hours. They get mushy. I watched Rachael make this on her show and decided to try it. It was excellent! That horseradish had just the right kick and pouring the gravy over the buttery boiled potatoes was a feast for the olfactory senses! I bought “stew meat†from my super market and the pieces were kind of small. Next time, I’m going to a real butcher shop and get something a little more substantial, like sirloin or shoulder cuts. Try this. I think you’ll like it.