Beef Stew Scented with Horseradish – Rachael Ray

Ingredients

• 2 1/2 pounds stew beef, cubed into 2-inch cubes
• Kosher salt and freshly ground pepper
• Flour, for dredging
• 4-5 tablespoons olive oil or vegetable oil
• 2 onions, chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• 3 tablespoons tomato paste
• 1 bottle warm lager beer
• 1/4 cup Worcestershire sauce
• 3-4 cups beef stock
• 3 tablespoons prepared horseradish
• 2 pounds baby Yukon Gold potatoes
• 2 tablespoons butter
• A handful of flat leaf parsley, chopped
• 1 bundle watercress or upland cress, for garnish
• Pumpernickel or sourdough bread, for serving