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Beef Stew Scented with Horseradish

Rachael Ray : Cooking Channel
  • 150 minutes
  • Serves 4 to 6

INGREDIENTS

2

cubed inches 2 1/2 pounds stew beef

2

lbs Baby yukon gold potatoes

1

Bay leaf

4 cloves

Garlic

2

Onions

1 handful

Parsley

1

bundle Watercress or upland cress

3 cups

Beef stock

3 tbsp

Tomato paste

3 tbsp

Horseradish, prepared

1/4 cup

Worcestershire sauce

1

Flour

1

Kosher salt and freshly ground pepper

4 tbsp

Olive or vegetable oil

1

Pumpernickel or sourdough bread

2 tbsp

Butter

1

bottle Lager beer