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Beef stew filled with all the winter comforts. Tender meat, loaded with winter veg, & an extra kick from the horseradish. A great meal to bring family and friends together| breakingbreadwithashley.com
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Beef Stew with Horseradish

Beef stew filled with all the winter comforts. Tender meat, loaded with winter veg, and an extra kick from the horseradish will leave your belly warm and full. This is a simple but beautiful meal to share with family and friends.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 12 servings
Calories 348kcal
Author Ashley

Ingredients

  • 2 lbs. Beef short ribs bone-in (See Note)
  • 3 tbsp. coconut oil lard or butter will also work
  • 4 medium carrots cut into 2 inch pieces
  • 3 large celery stalks sliced at diagonal into ½ inch slices
  • 1-2 lbs. Cipollini onions cut in half if large (1 large onions can be substituted)
  • 1-1.5 lbs. small potatoes
  • 8 oz cremini mushrooms
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 bottle Guinness
  • 2 cups beef broth

Flour Mixture for Dredging

  • 1 cup All-purpose flour
  • ground mustard using generous amount of these spices
  • smoked paprika
  • dried oregano
  • salt & pepper

Garnish

  • Fresh horseradish garnish
  • Italian (flat-leaf) parsley garnish

Instructions

  • Warm oven to 300F.

Dredging the meat with flour mixture

  • Combine the flour and other seasons to dredge the meat. You can season the flour heavily and it still should not be too much.
  • Gently coat the meat in the flour mixture on all sides and set back on plate.

Making the stew

  • Warm large Dutch oven over medium heat. Once hot, add in coconut oil. If oil smokes, it is too hot. Once oil is hot, start browning meat on all sides. Brown meat in batches if necessary to prevent overcrowding the meat in the pot. Remove browned meat from pot and set aside on plate.
  • If pan is too dry, add a touch more coconut oil to the browned bits in pot. Add in onions and celery and sauté on medium heat for about 5 minutes until celery starts to get tender.
  • Add in garlic, rosemary leaves, and bay leaf and cook for one minute until fragrant. Season with salt and pepper.
  • Add meat back into pot with veggies. Pour in Guinness to deglaze the bottom of pot. Use a wooden spoon to scrape up any bits from bottom. This is where the flavor is!
  • Add in potatoes, mushrooms, and carrots. Pour in beef broth and stir to combine.
  • Bring stew to a boil. Cover with oven safe lid. Place Dutch oven in oven for 3 hours until meat is tender. Check halfway through cooking to ensure liquid level is still at least halfway up ingredients.
  • 10. Remove from oven and let sit covered until ready to serve.

Garnish

  • Just before serving grate fresh horseradish into stew or add some store-bought horseradish. Do this to taste. Season with salt and pepper. Then garnish with fresh parsle

Notes

Note: Beef stew meat also works well. Meat should be cut into about 2 inch size pieces. I used 1 lb. stew meat and 1 lb. bone-in short ribs. The short rib meat, I found, is much more tender and flavorful.
Note 2: If you can’t find fresh horseradish, you can use store-bought horseradish as well. It tends to have more concentrated flavor so taste the stew as you add it gradually.