Perfect for a special family gathering, this Savory Beef Stew boasts notes of citrus, clove, and earthy thyme, dolloped with a creamy horseradish sauce on a toasted slice of garlic infused peasant bread.
A Perfect Celebration Meal
I have been preparing Savory Beef Stew with Horseradish Cream Sauce for years. Usually, we enJOY this meal for Christmas dinner, but I have been known to serve it for a special Saturday evening when it is cold outside and the candles are glowing all day long. Naturally, one can get caught up in the cozy moment. With the snow falling, fire crackeling, soothing music by Chris Botti playing in the background, the soul starts craving comfort food.
Putting it All Together
Sometimes I find it therapeutic to prepare a recipe that has several steps. Some recipes look intimidating because of the long list of ingredients, but when you take the time to have all your ingredients ready to go, pulling it all together can be a breeze.
There is just something soothing about using my Dutch Oven that just feels satisfying and good for the soul. The smell is amazing. Not to mention the fact that at the end of the day, with the family all gathered around the table, we get to enJOY a special meal that has been simmering and melding its flavors all day long.
Using Preserved Lemons
The ingredients are most likely things you have already in your kitchen, unless you haven’t yet prepared my recipe for Preserved Lemons. This is a condiment you will use over and over again in my recipes because the flavor they add is just over the top. Preserved lemons are so easy to make. Check out my post here and give them a try. You can thank me later.
- For the Stew:
- 1/4 cup avocado oil for frying
- 3 T butter
- 2 cups all purpose flour
- sea salt and freshly ground pepper
- 3 lbs beef stew meat (chuck shoulder or boneless chuck roast cut into 2" cubes)
- 2 cups good red wine (like a Burgundy)
- 4 cups beef stock/bone broth
- 8 fresh thyme sprigs
- 2 bay leaves
- 8 garlic cloves smashed
- 1 organic orange (juice) and zest cut in 3" long strips
- 1/4 preserved lemon rind diced (optional)
- 1/4 tsp. ground cloves
- 1- 24oz bag of fingerling or new potatoes cut into bite sized pieces
- 4 carrots, scrubbed and cut into bite sized pieces
- 2 cups frozen pearl onions or 1 yellow onion cut into bite sized pieces
- 1 lb white button mushrooms cut in half
- 1 cup fresh or frozen peas
- chopped fresh parsley for garnish
- sea salt and fresh ground pepper to taste
- For the Horseradish Cream Sauce:
- 1 cup organic sour cream
- 1 T Bubbies prepared horseradish
- 1 T olive oil
- 1 tsp minced preserved lemon (optional)
- sea salt and fresh ground pepper
- chives for garnish
- For the Toasted Peasant Bread:
- 1 loaf peasant bread or artisan sourdough loaf, sliced into 1/2" thick slices
- extra virgin olive oil
- 4 garlic cloves, cut in half
- chopped fresh parsley
- For the Stew:
- In a large dutch oven, heat oil and butter together over medium high heat
- Add flour, salt and pepper to a large freezer bag and mix. Add beef cubes and shake to evenly coat.
- Remove beef, shake off excess flour, and fry in batches being careful not to crowd the beef in the dutch oven.
- Brown on all sides and remove to a plate.
- Add the wine to the pan and bring up to a bubbling simmer, scrapping up all the tasty beef and flour bits with a wooden spoon. This is called deglazing the pan.
- When the wine is heated and the bits are loose, add the browned meat, thyme, smashed garlic, orange zest and juice, preserved lemon (if using), cloves, salt and pepper, bay leaves, and beef stock.
- Bring the mixture up to a boil and turn down to a simmer and cook uncovered for 20 minutes until it thickens. Cover and cook an additional 3 hours, adding liquid if needed (wine, broth, or water).
- After 2 1/2 hours, add the potatoes, onions, mushrooms, peas, and carrots. Turn up the heat slightly and simmer, uncovered for an additional 30 minutes, until veggies are fork tender. Sprinkle with fresh chopped parsley.
- For the Horseradish Cream Sauce:
- Combine the sour cream, prepared horseradish, olive oive oil and preserved lemon (if using) until throuroughly combined. Season with salt and freshly ground pepper.
- Add a dollop onto the stew and sprinkle with fresh chopped chives.
- For the Peasant Bread:
- Preheat a sheet pan on 500°
- Place bread slices on hot sheet pan and drizzle with olive oil.
- Bake for 5 minutes.
- Remove from oven and rub with garlic. Discard garlic.
- Sprinkle with chopped fresh parsley.
- To Serve:
- Place a toasted slice of peasant bread in a bowl. Ladel out the beef stew on top and dollop with a generous scoop of Horseradish Cream Sauce.
- Garnish with fresh chopped chives and parsley and EnJOY!
Don’t Forget to Sauce It!
When you top this Savory Beef Stew with the Horseradish Cream Sauce, angels descend. All is right in the universe. Horseradish sauce goes with most beef dishes. We also use it on pot roast and baked potatoes. Enjoy this savory topping and add it to your favorite sauce repertoire.