Servings: 5 to 6
This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I followed the recipe exactly and to me and my husband, it came up lacking. Used only 2.5 lbs meat, which was probably only 2 lbs once trimmed. Cooked meat for the first hour, added veggies, tested at hour two and they were overdone. I will admit my oven may cook hot and I will check that out. But even with 2T of horseradish, it was still just ok to us. Hubby added more, so did I. I hope tomorrow it will be better. Overall, too much meat to veggie ratio, and no real special depth despite the horseradish. As I have commented in agreement with other armchair critics, we are perhaps getting too used to the exotic spices of Thai and Indian food that a solid stew becomes just and only that. I'm glad others really enjoyed this. We will continue our search for the perfect stew. Thank you, Molly, in general your recipes and Tony's are my favorites.
I love this stew! I've made it probably a dozen times at this point and it always turns out amazing. Some changes I've made for personal preference are: reducing the amount of meat (3 lbs is plenty if you're doubling the recipe), adding mushrooms to the first batch of vegetables, and chopping all of the ingredients smaller. I've found that 2.5 hours in my oven yields the perfect doneness for the vegetables.Browning the meat is key! Also make sure you core the parsnip or it will cause some stomach discomfort.Thank you to Molly Stevens for making my husband's day every time I make this stew!
Made this for the first time last night and it was excellent.I added a little less water , a few more potatoes and a small container of pre-peeled pearl onions. There were four of us and we all ate well (having appetizers beforehand). There is plenty left over for another meal.I would make it exactly the same way again.
Excellent! I added 2 bay leaves, used 4 c. beef broth, no water. I let the beef cook in the oven for 2 hrs. before I added the veggies. Thickened with cornstarch and water. Husband and son loved it as did I. Great for a cold, windy January night. The horseradish is a great addition.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?