Beef and Horseradish Stew
If you’re flicking through this book to find hearty, wholesome soul food, you’ll want to bookmark this page. A thick, rich stew of tender beef chunks and vibrant, earthy veggies, we’ve added punchy, creamed horseradish for a tangy twist. The smell of all those flavourful ingredients bubbling away into a comforting, homemade gravy is too good to miss! Bake everything together in a casserole dish, or pop it all into your pressure cooker for a midweek wintery-warmer in a fraction of the time.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
If you want to cook this in a slow cooker, brown the beef and vegetables in a large frying pan first, then add them to the slow cooker with the remaining ingredients. Cover and cook for 4-5 hours on high or 6-7 hours on low, until the beef and vegetables are tender, and the gravy has thickened. Then stir in the horseradish sauce, season, remove the bay leaves and serve.
If you've frozen the stew, when reheating after defrosting, you may need to add a splash of water if it has dried out a little in the freezer.
Use new potatoes as they will retain their shape during cooking. Other varieties, suxh as King Edward or Maris Piper will break up.
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