Beef Stew with Horseradish Cream

 To me, there is nothing better than a hearty stew on a cold fall or winter day, warming from the inside out. This recipe is no exception. I prepared it with a lean beef stew meat, but if lamb or chicken is preferred it would be just as wonderful. This recipe is extremely simple; the flavors are encouraged by the use of both fresh and dried herbs and mixed seasonal vegetables. As fall is upon us, root vegetables are in season, and so I opted for including them in the list of ingredients, but if mild chilies, green beans okra, peas or the like are most fresh for the time of year I encourage all to steer towards those.
Served with a rustic French bread and Horseradish Cream for spice, this dish is perfect for any dinner party or relaxing night in front of the fire with a nice glass of Cabernet Sauvignon.
If you live in or near the Port Townsend, Washington area, stop in at The Wine Seller, where Owner and wine aficionado, Joe Euro, will have the perfect selection.

Ingredients

4 Tablespoons olive oil, plus an additional 2 Tablespoons

1 sweet onion, chopped

4 large carrots, peeled and chopped

4 stalks of celery, chopped

1 to 1 1/2 pounds of lean beef stew meat, diced into 1/2"x 1/2" cubes

1 cup flour

1 Tablespoon garlic powder

Salt and pepper

2 Tablespoons minced garlic

1 32 ounce can of diced tomatoes, juice included

4-5 cups of reduced-sodium chicken or beef broth

3 Tablespoons Worcestershire Sauce

3/4 cup Merlot or Cabernet Sauvignon red wine 

(As always said, "Do not cook with wine you would not dare to drink!" Here that most definitely rings true. If the use of alcohol is not preferred, simply replace it with 1:1 ratio of red wine vinegar and balsamic vinegar.)

3 sweet potatoes (or 2 large ones), peeled, chopped, boiled for 5 minutes and drained, set aside

1 can of yellow corn, drained (or the kernels from two ears of cooked corn)

8 ounces of mushrooms, quartered (If you love mushrooms, as I do, double the amount.)

1 red pepper, chopped

1 green pepper, chopped

1 Tablespoon dried oregano

1 Tablespoon dried thyme

1 Tablespoon dried basil

Chopped flat-leafed parsley to garnish

Horseradish Cream*

Warmed, rustic French baguette 

Preparation

In a large stew pot saute the onion, carrots and celery in the olive oil over medium for 5 minutes, until the onions become somewhat lucid. Pour these cooked vegetables on a plate and set aside. In a large bowl whisk together the flour, garlic powder, salt and pepper. Gradually add in the cubed meat, cautiously coating each piece with the flour mixture. In the same large stew pot add the additional 2 Tablespoons of olive oil, then hand by handful shake off the excess flour from the beef and place the meat in the pot. Saute the beef over medium for approximately 4 minutes, or until the dried flour is no longer visible and the meat has turned slightly brown; this indicates that the flour has successfully sealed the meat, assisting in retaining the juices. Add in the minced garlic, sauteing for 1 minute more, cautious not to let the garlic burn, as it does have the tendency over intense heat.

Add the mirepoix (carrots, celery and onion) back into the pot along with the remaining ingredients through the dried basil. Simmer the stew over medium heat for a minimum of 25-30 minutes, allowing all the ingredients to incorporate. Can easily be made a day ahead to enhance depth and flavor.

Garnish with chopped flat-leafed parsley and a generous service of Horseradish Cream. A hand-torn piece of warm, rustic French baguette cannot be forgotten on the side.

Serves: 8

*Horseradish Cream is available at most markets, however, if not in stock or homemade is preferred to control the temperature simply combine sour cream and minced horseradish in a 1:4 ratio with salt and pepper to taste.