Beet Horseradish Beef & potato Stew
If you’ve never had beet horseradish with your meat – NOW is the time to try this flavor combo that will aboslutley wow you.Â
Super simple never fail beef stew recipe that’s truly FULL of flavor.Â
And whats even more awesome about this recipe – it doesn’t break the grocery budget!Â
Win for us moms trying to juggle it all and still have some leftover for the fun stuff.Â
Perfect for a week night or Shabbat dinner.Â
Ingredients
3 tbsp oil
1.5 lbs beef chuck stew
1/4 cup flour
1/4 cup water
2 large onions, sliced
5-6 Yukon gold potatoes, peeled and cubed
Salt & pepper
1/2 cup mayo
1/2 cup @goldentastesalad regular beet horseradish
2 tbsp @goldentastesalad triple strong beet horseradish
Instructions
In a large pan heat your oil. Then coat your meat in the flour and pan fry on both sides in the hot up for about 2-3 minutes each side.Â
Remove the meat and set aside.Â
Add the onions to the pan and then deglaze with the water. Scrape all the good bits left behind by the meat on bottom of pan and mix in with the onions.Â
Then add the potatoes on top and season with salt and pepper.
As the the onions and potatoes cook for a little…
Mix the meat with the mayo, and both horseradish well. Make sure to coat the meat well.Â
Then throw that mixture into the pan over the potatoes and spread out with a spatula.Â
Cover the pan and place into a 350F oven for about 1 hour.
After an hour, remove the cover and let the meat continue to cook for an additional 30 minutes.Â
Then eat!Â