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.
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So I messed up a few times with my first try but honestly it tasted so great we loved it. I know it wasn’t my mess ups that made it delicious. Instead of waiting for an hour to put the potatoes in, I dropped everything in the pot and put it in the oven for an 1.5hrs. We left the horseradish out because the flavors were so amazing I just couldn’t bring myself to do it. Maybe next time I’ll do this the right way. This was hands down the best recipe of beef stew I have ever had.
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.
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