Prep Time: 20 minutes

Cook Time: 2 hours

Serving: 4 people

A Word From The Cook

“Hearty – the full meal deal”

Ingredients

• 2 1/2 lbs Stewing Beef
• 2 Tbsp Vegetable Oil (divided)
• 3 Tbsp Corn Starch
• 4 Cups Beef Stock – divided (reduced Sodium)
• 1 Tbsp Worcestershire Sauce
• 1 Tsp Rosemary (dried)
• 1 Tsp Parsley (dried)
• 1 Tsp Thyme (dried)
• 2 Bay Leaves
• 1 1/2 Cups Mushrooms (quartered)
• 2 large Carrots (diced into 1 inch pieces)
• 2 stalks Celery (diced into 1 inch pieces)
• 1 large Shallot (cut into large dice)
• 2 cloves Garlic Minced
• 2 Potatoes (diced into 1 inch pieces)
• 1/2 Cup Peas or Corn
• 2 TBSP Horseradish

Instructions

1. Braise the stewing beef in an oven proof pot with 2 Tbsp of vegetable oil.
2. When browned, add the corn starch to coat the braised beef.
3. Add the mushrooms, shallots and garlic to an oven proof roasting pan, and sauté until browned.
4. Preheat oven to 350°F
5. Add 4 cups of the beef broth, Worcestershire sauce, Rosemary, Parsley, Thyme and Bay Leaves to the roasting pan and stir to combine.   Let boil, then reduce heat to medium / low and simmer for 45 minutes.
6. Remove from heat, add the carrots, celery, potatoes,  to the stew along with.   Mix well, cover and cook in oven for 1 hour.
7. With 15 minutes remaining, remove the cover, add the peas and/or corn and continue to cook for balance of 1 hour.
8. Remove from oven, let stand covered for 15 minutes then serve with a baguette.
9. Depending on your desired consistency of the stew, you may add additional broth or thicken it with 1 TBSP of cornstarch mixed with water.