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Serves 6


1 lb. beef chuck steam, cubed
2 tsp. sunflower oil
2 large onions, thinly sliced
2 cups parsnips, peeled and diced
2 tsp. horseradish cream
1 cup water
1 cup red wine
1 cup carrots, diced
2 medium baking potatoes, cut into medium chunks
1 cup snow peas, tipped and cut into 1 inch pieces
2 tbsp. cornstarch
2 tbsp. cold water


In a non-stick pot heat sunflower oil. Add beef and cook until browned on all sides, about 5 minutes. Remove and set aside. Add onions and parsnips. Fry for 5 minutes. Return beef to pot and stir in horseradish cream. Add water and red wine. Bring to a boil and reduce heat. Simmer gently for 1 1/2 hours.

Add carrots, potatoes and snow peas. Cover and simmer for 10 minutes. Mix cornstarch and cold water well until smooth. Add to stew, stirring well. Bring to a quick simmer and cook for 2 minutes. Stir occasionally. Serve hot with crusty bread.