Beef Stew with Fresh Horseradish
"The sharp taste of horseradish adds an extra level of flavor in this version of beef stew...."
INGREDIENTS
•
6 ounces slab bacon (or 6 thick strips bacon), cut into 1/2-inch lardons
•
3 pounds boneless chuck, cut into 2-inch pieces
•
Coarse salt and freshly ground pepper
•
1 cup of beef stock
•
2 tablespoons olive oil
•
1 medium onion, peeled and coarsely chopped (1 1/2 cups)
•
4 large garlic cloves, peeled and minced (2 tablespoons)
•
12 ounces cremini mushrooms, trimmed, wiped clean, and halved
•
2 tablespoons all-purpose flour, plus more if needed
•
1 tablespoon Dijon mustard
•
2 cups beef stock
•
2 cups red wine
•
7 sprigs fresh thyme
•
2 small dried bay leaves
•
1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large)
•
12 ounces cipollini onions, blanched and peeled
•
1/2 cup grated horseradish root (grated on the small holes of a box grater)
•
1 tablespoon white vinegar
•
1 pound egg noodles, cooked according to package instructions
•
1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving)
•
2 tablespoons coarsely chopped fresh dill
ADVERTISEMENT