- 2 tablespoons corn, grapeseed, or other neutral oil
- 1¬Ĺ to 2 pounds boneless beef chuck, cut into 1-¬†inch chunks
- Salt and black pepper to taste
- 2 tablespoons butter or more oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 carrots, chopped
- 2 or 3 medium waxy potatoes, peeled and cut into¬†chunks
- 1 cup beef or chicken stock, preferably homemade
- ¬ľ cup white or wine vinegar
- 1 bunch of fresh dill Sharp Horseradish Sauce¬†¬†or prepared horseradish to taste
A simple beef stew with some guts. If you can get your¬†hands on fresh horseradish, substitute peeled ¬ľ -inchthick¬†slices of it for about half the potatoes; it develops a¬†mild flavor and pleasant texture as it cooks. (Horseradish¬†loses most of its harshness with heat; that's why you do¬†not add the prepared horseradish until the last few¬†minutes of cooking.) Other cuts of meat you can use here: lamb or veal¬†shoulder.
- Put the oil in a large deep skillet or flameproof¬†casserole with a lid and place over medium-high¬†heat. Add the beef and brown it well, 10 minutes¬†or more (you may have to brown it in batches),¬†sprinkling it with salt and pepper as it cooks. As¬†the pieces brown, transfer them to a plate. Turn off¬†the heat and allow the pan to cool a bit.
- ¬†Return the heat to medium and put the butter in¬†the pan; when it melts, add the onion, celery,¬†carrots, and potatoes and cook, stirring occasionally¬†and sprinkling with salt and pepper, until the¬†onion is soft, 5 to 10 minutes. Add the stock and¬†vinegar and let the mixture bubble for about a¬†minute; return the meat to the pan. Remove about¬†¬Ĺ cup of dill leaves and reserve; tie the dill stems¬†with the remaining attached leaves into a bundle¬†and add to the bubbling liquid.
- ¬†Cover the pan and adjust the heat so the mixture¬†simmers steadily but not violently. Cook until the¬†meat is tender, at least an hour. Taste and adjust¬†the seasoning. (The dish may be prepared in¬†advance to this point, cooled, then covered and¬†refrigerated for up to a couple of days. If you like,¬†skim the fat before reheating.) Stir in a tablespoon¬†or two of horseradish sauce; taste again and add¬†more if you like. Serve hot, garnished with the¬†reserved dill.