Another RECIPE SCRAP recipe wins! The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.
HORSERADISH POTATO CRUSTED BEEF STEW
STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch
- Place half the orange slices the bottom of a non-metallic bowl.
- Top with beef pieces.
- Generously season with FRESH ground salt and pepper.
- Top with the remaining orange slices.
- Whisk together the wines and caraway seeds.
- Pour over beef, cover and marinade over night or at least 4 hours.
- Preheat oven 325°.
- Drain the beef WELL, discard oranges, but reserve the marinade.
- Heat the oil over medium high heat in dutch oven.
- Generously season the beef with FRESH ground sea salt and black pepper.
- Dredge the beef in the Wondra.
- Sear the beef pieces.
- Add the onions, garlic and carrots and simmer 5 minutes or so.
- Add mushrooms.
- Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
- Season to taste.
- Cover and cook in oven 45 minutes.
CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste
- Blanch the grated potatoes for 5 minutes in boiling water.
- Drain well.
- Use a cheesecloth to squeeze any remaining liquid from the potatoes.
- Stir in avocado oil, horseradish, cheese and season to taste.
- Layer potatoes evenly over the stew.
- Increase the oven temperature to 400°.
- Cook 30 minutes more until the potato crust is crisp and golden brown.
