• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

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.

• 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
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup prepared horseradish
• 1/2 cup sour cream

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