Beef Stew With Potatoes, Carrots, Parsnips & Horseradish
by Molly Stevens, Cooking Teacher & Author, , Burlington, Vt.
Serve this cold-weather stew in wide mugs or shallow bowls for a warming supper, or over creamy polenta or buttered egg noodles to make it a bit more rib-sticking. It’s easily doubled or tripled if you have a big crowd.
- 1 tablespoon vegetable or grapeseed oil
- 1 thick slice bacon, diced
- 1 pound Certified Piedmontese beef stew meat, cut into 1½- to 2-inch chunks
- Kosher salt
- Freshly ground black pepper
- ½ cup chopped onion
- 1 small rib celery, with leaves, chopped
- 1 garlic clove, minced
- 2 teaspoons chopped rosemary
- 1½ teaspoons tomato paste
- ½ cup dry red wine (or substitute water)
- 1¾ cup beef or chicken broth, homemade or low-sodium store-bought
- 2 medium red potatoes (about 8 ounces), cut into 1-inch pieces
- 2 medium carrots (about 6 ounces), cut into 1-inch pieces
- 2 medium or 3 small parsnips (about 6 ounces), cut into 1-inch pieces
- 1 tablespoon prepared horseradish, drained
- 2 tablespoons chopped fresh parsley
In a medium stew pot over medium heat, combine the bacon and oil. Cook until the bacon is browned but not crisp. Remove the bacon with a slotted spoon and set aside.
Lay the beef chunks out on paper towels and pat dry. Return the pan (leave the oil and rendered fat in the pan) to medium or medium-high heat, and brown the beef in batches, about 8 to 10 minutes per batch, seasoning the beef with salt and pepper as you go. If the meat begins browning too quickly or the fat begins to smoke at all, lower the heat slightly. As the beef browns, transfer the pieces to a bowl.
Once all the beef is browned, adjust the heat to medium, and add the onion and celery to the pot. Season with salt and pepper, and sauté, stirring often, until the vegetables begin to soften, about 5 minutes. Add the garlic and rosemary, and heat until just fragrant, about 1 minute. Stir in tomato paste until well distributed. Add the wine, scraping the bottom of the pan to capture all the browned bits. Bring to a boil, and simmer to reduce by about one-third. Add the broth and bring to a simmer. Return the bacon and beef to the pot, stir, and then partially cover, and adjust the heat so the stew simmers very gently for 30 minutes.
Add the potatoes, carrots, and parsnips, and continue to simmer, until the beef and vegetables are tender, about 1 ½ hours longer. Stir in the horseradish, and let the stew sit for at least 20 minutes, covered. The stew can be made ahead up until this point and refrigerated for 2 to 3 days.
Just before serving, stir in the parsley and season to taste with salt and pepper.
Note: I prefer the lighter quality of stew made without a flour thickener, but if you prefer your stew a little thicker, stir in 1 tablespoon of flour along with the tomato paste. You can also thicken it at the end, by dissolving a little cornstarch in water and stirring this into the stew.
Pairing: A rich, earthy red from France, such as a Grenache blend from the southern Rhône Valley