INGREDIENTS
3 tbsp
safflower oil
3 lb
chuck roast
1 serving
kosher salt and pepper
1 large
onion
2
celery stalks
4 cloves
garlic
2 tbsp
tomato paste
2 tbsp
unbleached flour
1 tbsp
worcestershire sauce
1 cup
wine
4 cups
chicken broth
2
bay leaves
1 lb
yukon gold potatoes
1 lb
carrots
1 large
turnip
1/2 cup
flat-leaf parsley
1/4 cup
horseradish
1/2 cup
cream