Beef Stew Scented with Horseradish

1. 1

   Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.

2. 2

   Heat 2 tablespoons oil in large Dutch oven over medium-high heat.

3. 3

   Once hot and ripping, add half the meat and brown, and then remove to plate.

4. 4

   Repeat with the second batch of meat.

5. 5

   Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary.

6. 6

   Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes.

7. 7

   Add the tomato paste and stir a minute.

8. 8

   Then stir in the beer and reduce by half, a minute or 2 more.

9. 9

   Add the Worcestershire, stock, horseradish and beef.

10. 10

    Add just enough water to surround the meat and partially cover.

11. 11

    Simmer over medium-low heat for 2 hours, until very tender.

12. 12

    Cool and store in the fridge for a make-ahead meal.

13. 13

    To serve, quarter the potatoes, cover with water in a medium pot and bring to boil.

14. 14

    Salt the water and cook to just-tender, 10 to 12 minutes, tops.

15. 15

    Drain and return to the hot pot.

16. 16

    Add the butter and parsley and stir to melt the butter.

17. 17

    Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves.

18. 18

    Serve with pumpernickel or sourdough bread.

19. 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.

20. 20

    Do not refrigerate.

* Per serving · 4 servings · Values may vary.