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

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.