Heat a large ovenproof Dutch oven over medium-high heat.

Toss beef with 1 teaspoon salt and pepper in a large bowl.

Add oil to the pot and swirl to coat.

Two bowls of beef and potato stew

Photo:Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely

Transfer to a plate.

Repeat with the remaining beef.

Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.

Beef chunks getting browned in a Dutch oven

Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely

Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil.

Stir in the beef and any accumulated juices.

Remove from heat and cover tightly with a lid.

Browned diced onion in Dutch oven, small mixing bowls with other ingredients for the beef and potato stew recipe on the side

Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely

Remove from oven; stir in potatoes and carrots.

Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.

Stir in vinegar and horseradish.

Thickened up beef and potato stew in Dutch oven

Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely

Garnish with parsley, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Beef and potato stew in Dutch oven

Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely

Thickened up beef and potato stew in Dutch oven, topped with horseradish and chopped parsley

Photographer: Antonis Achilleos,  Food Stylist: Karen Rankin, Prop Stylist: Christine Keely