Name: Classic Beef Stew with Peas and Creamy Horseradish Yogurt Sauce
Cook time: 30 minutes
Total time: 3 hours
Ingredients: 1/4 cup extra virgin olive oil; 3 pounds chuck roast, cut into roughly 1 1/2-inch pieces; 2 tablespoons unbleached all-purpose flour; Kosher salt and freshly ground pepper; 1 large yellow onion, diced; 4 garlic cloves, crushed; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 cup dry red wine, such as Cabernet Sauvignon; 6 cups Swanson Beef Stock; 1 bay leaf; 1 pound Yukon Gold potatoes, peeled and cut into 1-to-2-inch pieces, (about 4 medium potatoes); 1/2 pound carrots, peeled and cut into 2-inch pieces, (about 2 cups); 1/2 pound parsnip, peeled and cut into 2-inch pieces, (about 2 cups); 1 cup frozen peas; 1 cup greek yogurt; 1 tablespoon prepared horseradish; Cayenne pepper; 1 small parsley, leaves picked and finely chopped; 1 lemon, zested; 1 garlic clove, finely chopped

Image may contain Food Dish Meal Stew Lunch and Bowl

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

Recipe notes

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