Weeknight Spicy Beef Stew with Horseradish
 
Prep time
Cook time
Total time
 
This weeknight beef stew with horseradish is quick, oh-so-satisfying, and requires minimal chopping, (frozen veggies for the win). A perfect, delicious weeknight dinner for when you just can't.
Author:
Serves: 4 servings
Ingredients
  • 1 lb. ribeye steak, cut into 1" pieces
  • Salt & pepper
  • 2 Tbsp. olive oil
  • 1 cup thawed frozen pearl onions
  • 2 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • 3 Tbsp. flour, (or gluten-free substitute like arrowroot starch)
  • 1 cup dry, red wine like Cabernet Sauvignon
  • 1 tsp. dried rosemary
  • 1 quart (4 cups) beef stock or broth
  • 1 large russet potato, peeled and diced into ½" pieces
  • 1 - 2 Tbsp. prepared horseradish, (depending on how hot you like it!)
  • 1 Tbsp. worcestershire sauce
  • 2 cups frozen mixed veggies, (I like carrots, peas, green beans and corn)
  • ¼ cup chopped fresh parsley
Instructions
  1. Heat a large, heavy soup pot over medium-high heat for several minutes until it's very hot.
  2. Generously season the steak cubes with salt and pepper.
  3. Add 1 Tbsp. of the olive oil to the pot, and add half the beef, (don't overcrowd the pan). Only touch the beef when you flip it, about 3 minutes on each side to get it very golden brown. Remove the browned meat from the pot and set aside on a plate. Repeat with the other Tbsp. of oil and the rest of the beef, and transfer to the plate.
  4. Lower the heat to medium, and add the onions to the pot. Sprinkle with salt and pepper, and let cook for about 5 minutes, stirring occasionally.
  5. Add the garlic and red pepper flakes, stir, and let cook for 30 seconds.
  6. Add the flour to the pot, and stir for a minute or two until it forms a smooth paste.
  7. Pour in the wine and add the rosemary, and make sure to scrape the bottom of the pot with a wooden spoon to get up the browned bits. Stir everything until it isn't lumpy from the flour and has reduced by more than half.
  8. Add in the beef stock, potatoes, horseradish, Worcestershire, and frozen vegetables. Stir, and bring to a boil.
  9. Once boiling, reduce to a simmer on medium- low heat, and let cook for about 15 more minutes, until the potatoes are cooked through.
  10. Add the beef back to the pot, and add the parsley. Stir, and let the meat warm through about 2 more minutes.
  11. Check for seasoning, and add more salt and pepper if needed.
  12. Serve with some crusty bread or crescent rolls for dipping!
Recipe by Ally's Cooking at http://allyscooking.com/2018/04/08/weeknight-beef-stew-with-horseradish/