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1
Put the oil in a large deep skillet or flameproof casserole with a lid and place over medium-high heat.
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2
Add the beef and brown it well, 10 minutes or more (you may have to brown it in batches), sprinkling it with salt and pepper as it cooks.
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3
As the pieces brown, transfer them to a plate.
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4
Turn off the heat and allow the pan to cool a bit.
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5
Return the heat to medium and put the butter in the pan; when it melts, add the onion, celery, carrots, and potatoes and cook, stirring occasionally and sprinkling with salt and pepper, until the onion is soft, 5 to 10 minutes.
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6
Add the stock and vinegar and let the mixture bubble for about a minute; return the meat to the pan.
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7
Remove about 1/2 cup of dill leaves and reserve; tie the dill stems with the remaining attached leaves into a bundle and add to the bubbling liquid.
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8
Cover the pan and adjust the heat so the mixture simmers steadily but not violently.
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9
Cook until the meat is tender, at least an hour.
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10
Taste and adjust the seasoning.
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11
(The dish may be prepared in advance to this point, cooled, then covered and refrigerated for up to a couple of days.
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12
If you like, skim the fat before reheating.)
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13
Stir in a tablespoon or two of horseradish sauce; taste again and add more if you like.
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14
Serve hot, garnished with the reserved dill.
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15
In step 1, use half butter, half oil.
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16
In step 2, add 6 anchovy fillets and 2 bay leaves along with the onion and other vegetables; add 1 tablespoon sugar along with the stock.
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17
Proceed as directed; the horseradish sauce is optional (though it is commonly used).
