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1
Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
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2
Heat 2 tablespoons oil in large Dutch oven over medium-high heat.
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3
Once hot and ripping, add half the meat and brown, and then remove to plate.
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4
Repeat with the second batch of meat.
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5
Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary.
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6
Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes.
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7
Add the tomato paste and stir a minute.
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8
Then stir in the beer and reduce by half, a minute or 2 more.
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9
Add the Worcestershire, stock, horseradish and beef.
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10
Add just enough water to surround the meat and partially cover.
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11
Simmer over medium-low heat for 2 hours, until very tender.
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12
Cool and store in the fridge for a make-ahead meal.
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13
To serve, quarter the potatoes, cover with water in a medium pot and bring to boil.
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14
Salt the water and cook to just-tender, 10 to 12 minutes, tops.
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15
Drain and return to the hot pot.
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16
Add the butter and parsley and stir to melt the butter.
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17
Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves.
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18
Serve with pumpernickel or sourdough bread.
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19
Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven.
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20
Do not refrigerate.
