Recipes Ingredients Meat & Poultry Beef Recipes Fireside Beef Stew Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 1 hrs Total Time: 3 hrs 45 mins Servings: 6 Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the parsley-horseradish topping and the sour cream right before serving. Ingredients 3 tablespoons safflower oil 3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks Kosher salt and freshly ground pepper 1 large onion, diced 2 celery stalks, thinly sliced 4 cloves garlic, crushed 2 tablespoons tomato paste 2 tablespoons unbleached all-purpose flour 1 tablespoon Worcestershire sauce 1 cup dry red wine, such as Cabernet Sauvignon 4 cups low-sodium chicken broth 2 dried bay leaves 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces 1 large turnip, peeled and cut into 1-inch pieces ½ cup chopped flat-leaf parsley ¼ cup prepared horseradish ½ cup sour cream Directions Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl. Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves. Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper. Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture. Cook's Notes Searing the chuck roast in three or four large steaks, instead of small cubes, creates a rich base in less time. After the steaks are browned, cut them into smaller pieces and simmer until tender. Rate it Print