Ingredients (~8 servings)
- 3 lbs beef chuck roast, cut into 2″ cubes
- 2 Tbsp neutral oil, like canola
- 2 Tbsp unsalted butter
- 1 yellow onion, diced
- 2 leeks, white and light green parts only, sliced and rinsed
- 5 garlic cloves, thinly sliced
- 1 1/2 Tbsp Better than Bouillon Beef paste
- 1 1/2 Tbsp tomato paste
- 1 1/2 Tbsp Dijon mustard
- 1/4 cup all-purpose flour
- 2 1/2 cups bold red wine
- 3 cups beef stock
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 fresh bay leaves
- 1 1/2 lbs baby gold potatoes, halved
- 4 carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- kosher salt
- fresh cracked pepper
Horseradish Cream Sauce
- 10 oz crème fraîche or sour cream
- 1 1/2 Tbsp prepared horseradish
- 3 tsp Dijon mustard
- 1 1/2 Tbsp Worcestershire sauce
- 1 lemon, juiced
Get Your Oven to 350F and Sear the Beef
Pat the cubes of beef dry and season liberally with salt and pepper.
Heat the oil in a dutch oven over medium-high heat. Once the oil is hot, add the cubes of beef in a single layer and sear on all sides until browned.
You may need to do this in batches – don’t crowd the pan or the beef will steam instead of browning.
Remove the beef from the pan and transfer to a plate.
Make the Herb Bundle and Sauté the Aromatics
Use kitchen twine to tie the rosemary and thyme sprigs together and set aside.
Reduce the heat to medium-low and add the butter. Once melted, add the onions and leeks and stir to coat in the fat.
Cook for ~3-4 minutes, stirring occasionally, until the veggies are soft. Stir in the garlic and cook for another minute.
The garlic should be fragrant but not browning.
Build the Braising Liquid
Stir in the tomato paste, Dijon, and the beef bouillon paste until the veggies are well coated.
Sprinkle in the flour and cook for another ~2-3 minutes, stirring often. The flour should cook out and not taste raw.
Pour in the wine, stir well, and bring to a simmer. Scrape up any browned bits from the bottom of the pot – this is where the flavor is.
Stir in the beef broth and then add the bay leaves and herb bundle.
Braise the Beef for 2 Hours
Add the beef back to the pot along with any juices that accumulated on the plate.
Cover and transfer to the oven for 2 hours.
The beef should be starting to get tender but not falling apart yet.
Make the Horseradish Cream Sauce
In a small bowl, whisk together the crème fraîche, horseradish, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
Season to taste with salt and pepper and refrigerate until ready to serve.
This can be made up to 2 days ahead.
Add the Winter Veggies and Finish Braising
Remove the beef from the oven and stir in the potatoes, carrots, parsnip, and turnip.
Cover and return to the oven for another ~1 hour, until the beef is fork-tender and the vegetables are cooked through.
Remove from the oven and let the stew rest for 30 minutes covered. This helps everything settle and the sauce thicken slightly.
Season and Serve
Remove the herb bundle and bay leaves. Season the stew to taste with salt and pepper.
Serve warm topped with a dollop of the horseradish cream sauce.
The stew gets better after a day in the fridge if you have leftovers.
Hearty Beef Stew with Winter Veggies
Ingredients
Ingredients (~8 servings)
- 3 lbs beef chuck roast, cut into 2″ cubes
- 2 Tbsp neutral oil, like canola
- 2 Tbsp unsalted butter
- 1 yellow onion, diced
- 2 leeks, white and light green parts only, sliced and rinsed
- 5 garlic cloves, thinly sliced
- 1 1/2 Tbsp Better than Bouillon Beef paste
- 1 1/2 Tbsp tomato paste
- 1 1/2 Tbsp Dijon mustard
- 1/4 cup all-purpose flour
- 2 1/2 cups bold red wine
- 3 cups beef stock
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 fresh bay leaves
- 1 1/2 lbs baby gold potatoes, halved
- 4 carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- kosher salt
- fresh cracked pepper
Horseradish Cream Sauce
- 10 oz crème fraîche or sour cream
- 1 1/2 Tbsp prepared horseradish
- 3 tsp Dijon mustard
- 1 1/2 Tbsp Worcestershire sauce
- 1 lemon, juiced
Instructions
- Pat beef dry and season with salt and pepper.
- Sear beef cubes in hot oil until browned, working in batches.
- Tie herbs together with kitchen twine.
- Sauté onions, leeks, and garlic in butter until soft.
- Add tomato paste, Dijon, and beef bouillon. Sprinkle flour and cook.
- Pour in wine and beef broth, scraping pan bottom. Add herb bundle and bay leaves.
- Return beef to pot and cover. Bake at 350F for 2 hours.
- Add potatoes, carrots, parsnip, and turnip. Bake another hour until beef is tender.
- Whisk horseradish cream ingredients together in separate bowl.
- Let stew rest 30 minutes before serving.
- Remove herb bundle and bay leaves. Season to taste.
- Serve with horseradish cream on top.