Ingredients
2 1/2 pounds stew beef, cubed into 2-inch cubes
Kosher salt and freshly ground pepper
Flour, for dredging
4-5 tablespoons olive oil or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer
1/4 cup Worcestershire sauce
3-4 cups beef stock
3 tablespoons prepared horseradish
2 pounds baby Yukon Gold potatoes
2 tablespoons butter
A handful of flat leaf parsley, chopped
1 bundle watercress or upland cress, for garnish
Pumpernickel or sourdough bread, for serving
Directions
Pat the meat dry. Sprinkle it with kosher salt and freshly ground pepper, then dredge in flour. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Once hot and ripping, add half of the meat and brown, then remove to a plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil, if necessary. Add the onions, garlic and bay leaf and cook to soften, 7-8 minutes. Add the tomato paste and stir for a minute. Stir in the beer and reduce by half, a minute or two more. Add the Worcestershire sauce, beef stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal. To serve, quarter the potatoes. Cover with water in a medium size pot and bring to boil. Salt the water and cook to just-tender, 10-12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter. Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread. 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. Do not refrigerate.
