Beef Stew with Beer and Horseradish

Many of you may think our sunny San Diego weather something akin to that of Honolulu, but let me assure you that is certainly not true...

While I may have been able to walk along the beach this morning, enjoying those light ocean breezes, recently I've had to start wearing long sleeves.  In addition, I've had to shut the windows at night (well, all except for a little crack - some fresh air is necessary to sleep...).  And I've found frost on the grass in the morning on more than one occasion, and believe me, my feet are absolutely freezing when I take the pups out on said morning with bare feet.  (Goodness... that  39º concrete is darn cold at 6 AM).  All I can say is thank goodness for for my beloved seat warmer as I drop the kids at school.

In all seriousness... I do chuckle at the number of people wrapped in ski jackets, scarves, hats and gloves as we walk along the beach with temps in the mid 60's.  One can always tell the "out of towners" as they are comfortable in t-shirts and even shorts.  San Diego Sissies?  Yes... we are!!

Such dire weather where one is chilled to the bone calls for extreme measures... such as a steamy bowl of stew.  Filled with tender beef and soft veggies, this beer spiked, horseradish flavored version had the entire family (even picky Liv) asking for seconds.  Mushrooms add wonderful flavor and texture while the horseradish gains somewhat of a sweetness and loses its bite as it stews over time.

So as we enter this chilly new year and continue into the dead of winter, break out your pot and stew yourself up a bowl of warming goodness.  Your chilly bones will thank you...

Beef Stew with Beer and Horseradish

Adapted from the Cooking Channel 

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2 pounds stew beef, cubed 2 inches 
Kosher salt and freshly ground pepper
4 to5 tablespoons olive or vegetable oil 
2 onions, chopped 
4 cloves garlic, chopped 
1 bay leaf 
3 tablespoons tomato paste 
1 bottle warm lager beer (I used Kona Brewing Co. Fire Rock Pale Ale)
1/4 cup Worcestershire sauce 

2-3 cups beef stock

1-3 cups water (depending on "stewing time")

3 tablespoons prepared horseradish 

1 cup baby Yukon gold potatoes

1 cup carrots, chopped

1 cup quartered mushrooms

A handful parsley, chopped - for garnish

Pat the meat dry, sprinkle with kosher salt and freshly ground pepper.

Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce for a minute or 2 more. Add the Worcestershire, 2 cups of stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender adding additional water or stock as needed.

20 to 30 minutes before serving, add the baby potatoes, carrots and mushrooms.  Simmer until tender.  Taste and adjust seasonings if necessary.

Ladle into bowls and top with chopped parsley and serve with a toasted crusty bread.

Our stew served 4.

Liv Life Note 1:  Need additional servings?  Simply add additional veggies and more stock/water!

Liv Life Note 2:  Upon serving this steaming bowl Liv gave me a look of disdain along with a comment of "Are we really eating this?"  With a smile I responded that yes, this was dinner.  She hesitantly took a bite then her face lit up with a smile and she exclaimed, "This is good!!!" and promptly cleaned her plate.  :)