Classic Beef Stew With Peas And Creamy Horseradish

Name: Classic Beef Stew With Peas And Creamy Horseradish Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 3 pounds chuck roast, cut into roughly 1 1/2-inch pieces; 2 tablespoons unbleached all-purpose flour; Kosher salt and freshly ground pepper; 1 large yellow onion, diced; 4 garlic cloves, crushed; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 cup dry red wine, such as Cabernet Sauvignon; 6 cups Swanson Beef Stock; 1 bay leaf; 1 pound Yukon Gold potatoes, peeled and cut into 1-to-2-inch pieces, (about 4 medium potatoes); 1/2 pound carrots, peeled and cut into 2-inch pieces, (about 2 cups); 1/2 pound parsnip, peeled and cut into 2-inch pieces, (about 2 cups); 1 cup frozen peas; 1 cup greek yogurt; 1 tablespoon prepared horseradish; Cayenne pepper; 1 small parsley, leaves picked and finely chopped; 1 lemon, zested; 1 garlic clove, finely chopped

Servings: persons

1/4 cup extra virgin olive oil
3 pounds chuck roast, cut into roughly 1 1/2-inch pieces
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
1 large yellow onion, diced
4 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup dry red wine, such as Cabernet Sauvignon
6 cups Swanson Beef Stock
1 bay leaf
1 pound Yukon Gold potatoes, peeled and cut into 1-to-2-inch pieces, (about 4 medium potatoes)
1/2 pound carrots, peeled and cut into 2-inch pieces, (about 2 cups)
1/2 pound parsnip, peeled and cut into 2-inch pieces, (about 2 cups)
1 cup frozen peas
1 cup greek yogurt
1 tablespoon prepared horseradish
Cayenne pepper
1 small parsley, leaves picked and finely chopped
1 lemon, zested
1 garlic clove, finely chopped

1
In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
2
Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
3
Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
4
Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
5
In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 3 pounds chuck roast, cut into roughly 1 1/2-inch pieces, 2 tablespoons unbleached all-purpose flour, Kosher salt and freshly ground pepper, and more.

Yes, Classic Beef Stew With Peas And Creamy Horseradish Yogurt Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Classic Beef Stew With Peas And Creamy Horseradish Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions