- 4 pounds boneless beef chuck-eye roast, trimmed and cut into 1 ½-inch cubes
- ¼ tsp. salt plus salt for seasoning (we used ¼ tsp. of kosher salt and used table salt for seasoning)
- Pepper for seasoning (we used freshly ground black pepper)
- ¼ cup vegetable oil, divided
- 2 onions, minced (we used yellow onion)
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups low-sodium beef broth
- 2 (8-oz.) jars prepared horseradish
- 1 teaspoon dill seed
- 1 ½ pounds red potatoes, cut into 1-inch pieces
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 4 large portobello mushroom caps, cut into ½-inch pieces (the recipe doesn’t say to, but we removed the gills before cutting up the caps*)
- 2 Tbsp. minced fresh parsley (we used Italian parsley)
- Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees afterwards.
- Pat the cubed beef dry with paper towels and season it afterwards with the salt and pepper. Take a large Dutch oven out and pour one tablespoon of the oil into it, setting the heat to medium-high. Once the oil’s hot enough that it’s just starting to smoke, add half of the meat into the Dutch oven, cooking it long enough for it to be well browned on all sides, turning when needed (the original recipe suggests this should take 8 minutes to achieve). Take the meat out of the Dutch oven and place it in a bowl. Return the Dutch oven to medium-high heat and repeat the process with an additional tablespoon of oil and the remaining half of beef.
- Now that all the beef is resting in the bowl, pour another tablespoon of oil into the Dutch oven and set the heat to medium. Once the oil’s shimmering, toss in the onions and the ¼ tsp. of salt, stirring occasionally (we had to stir constantly) for 5 to 7 minutes or until the onions have softened. Add the flour in, stirring constantly for one minute. Slowly whisk in both broths, scraping up any browned bits from the bottom of the Dutch oven. Mix in the horseradish and dill seed.
- Return the beef and any juice that accumulated in the bowl to the Dutch oven. Bring the dish to a simmer, put a lid on it, and stick it in the oven to cook for 50 minutes. Take the lid off the Dutch oven to mix in the potatoes and carrots, putting the lid back on afterwards and letting the dish cook for 1- 11/2 hours longer in the oven or until the meat is tender.
- Closer to the end of the cooking time, take a large nonstick skillet out and pour 1 ½ teaspoons of oil in, setting the heat to medium-high. Once the oil’s shimmering, toss half of the mushrooms in and let them cook, stirring now and then, until they have released their juices and have browned around the edges (original recipe says this should take 7 to 10 minutes). Season the mushrooms with salt and pepper and place them in a bowl. Pour another 1 ½ teaspoons of oil into the skillet and repeat the cooking process with the remaining mushrooms.
- Stir the parsley into the stew and season with additional salt and pepper if you think it needs it. Serve the stew and sprinkle the mushrooms over the individual portions.
We love this hearty stew. Horseradish still has a little bit of bite to it but the cooking time really mellows the flavor out. There’s also some sweetness to the dish from the carrots and onions and possibly the horseradish as well. We tried a piece of the beef after it was done being browned since it looked cooked enough and the meat was still kind of firm at that point but after all the time spent in the oven, that meat just fell apart in your mouth as soon as you bit into it. The mushrooms are small by the time they get done cooking but they still add a different texture to the dish when you have them in a bite. Don’t know if the parsley added flavor but it was nice to have that bright pop of green in the dish.
*We found that the easiest way to remove gills is to use a spoon as shown here:
Recipe source unknown.
Take care everybody !