Sour Beef Stew with Horseradish

Name: Sour Beef Stew with Horseradish
Yield: makes 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 1 1/2 to 2 pounds boneless beef chuck, cut into 1-inch chunks; Salt and black pepper to taste; 2 tablespoons butter or more oil; 1 large onion, chopped; 1 celery stalk, chopped; 2 carrots, chopped; 2 or 3 medium waxy potatoes, peeled and cut into chunks; 1 cup beef or chicken stock, preferably homemade (page 160); 1/4 cup white or wine vinegar; 1 bunch of fresh dill; Sharp Horseradish Sauce (page 607) or prepared horseradish to taste

December 14, 2011

A simple beef stew with some guts. If you can get your hands on fresh horseradish, substitute peeled 1/4-inch-thick slices of it for about half the potatoes; it develops a mild flavor and pleasant texture as it cooks. (Horseradish loses most of its harshness with heat; that’s why you do not add the prepared horseradish until the last few minutes of cooking.) Other cuts of meat you can use here: lamb or veal shoulder.

Recipe notes

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