Beef Stew with Root Vegetables & Horseradish Recipe - (4.4/5)

Ingredients

• 3 pounds boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 2 ounces thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon grapeseed oil or vegetable oil; more as needed
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, coarsely chopped, about 1 cup
• 2 medium celery stalks, coarsely chopped, about 1/2 cup
• 1 medium carrot, coarsely chopped, about 1/3 cup
• 3 medium cloves garlic, minced
• 1 tablespoon minced fresh sage
• 1 cup dry red wine
• 2 1/2 cups homemade or lower-salt store-bought beef broth
• 2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
• 2 cups carrot, cut into 1-inch pieces
• 2 cups small red potatoes, cut in half
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons drained prepared horseradish