beef stew with horseradish recipe beaverton foods
beef stew with horseradish recipe beaverton foods

Horseradish Beef Stew

  By Beaverton Foods

February 9, 2016

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 4-6 Servings


2 Tbs. Canola Oil

1 lb. boneless stew beef

2 tbs. minced garlic

1 large sweet onion cut into bite size pieces

1 large carrot cut into ¼ inch length pieces

8 crimini mushrooms

2 Tbs. Inglehoffer or BeaverBrand Cream Style Horseradish

1 beef bouillon cube

2 cups red wine or beer

3 Diced Yukon gold potatoes

Salt & Pepper to taste


1In a large stockpot, Heat the oil on medium high heat, brown the beef, add the garlic.

2Add the remaining ingredients and bring to a boil.

3Stir, and cover & reduce the heat to low.

4Continue to cook for 2 hours or until the beef is tender.

5If liquid reduces during the cooking process, replace with more red wine or beer.

6Serve with rice, pasta, or loaf of crusty French bread.