Fireside Beef Stew

Description

• 3 tablespoons safflower oil
• 3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
• Kosher salt and freshly ground pepper
• 1 large onion, diced
• 2 celery stalks, thinly sliced
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 tablespoons unbleached all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 cup dry red wine, such as Cabernet Sauvignon
• 4 cups low-sodium chicken broth
• 2 dried bay leaves
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 large turnip, peeled and cut into 1-inch pieces
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup prepared horseradish
• 1/2 cup sour cream

• Step 1

  Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.

• Step 2

  Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.

• Step 3

  Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.

• Step 4

  Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.