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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Delicious and very easy to make! Well worth the time!
This recipe is delicious as written. I am making it for the second time (my husband has pronounced thishis "new comfort food."
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