Sour Beef Stew with Horseradish

• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 1/2 to 2 pounds boneless beef chuck, cut into 1-inch chunks
• Salt and black pepper to taste
• 2 tablespoons butter or more oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 2 carrots, chopped
• 2 or 3 medium waxy potatoes, peeled and cut into chunks
• 1 cup beef or chicken stock, preferably homemade (page 160)
• 1/4 cup white or wine vinegar
• 1 bunch of fresh dill
• Sharp Horseradish Sauce (page 607) or prepared horseradish to taste

1. Put the oil in a large deep skillet or flameproof casserole with a lid and place over medium-high heat.
2. Add the beef and brown it well, 10 minutes or more (you may have to brown it in batches), sprinkling it with salt and pepper as it cooks.
3. As the pieces brown, transfer them to a plate.
4. Turn off the heat and allow the pan to cool a bit.
5. Return the heat to medium and put the butter in the pan; when it melts, add the onion, celery, carrots, and potatoes and cook, stirring occasionally and sprinkling with salt and pepper, until the onion is soft, 5 to 10 minutes.
6. Add the stock and vinegar and let the mixture bubble for about a minute; return the meat to the pan.
7. Remove about 1/2 cup of dill leaves and reserve; tie the dill stems with the remaining attached leaves into a bundle and add to the bubbling liquid.
8. Cover the pan and adjust the heat so the mixture simmers steadily but not violently.
9. Cook until the meat is tender, at least an hour.
10. Taste and adjust the seasoning.
11. (The dish may be prepared in advance to this point, cooled, then covered and refrigerated for up to a couple of days.
12. If you like, skim the fat before reheating.)
13. Stir in a tablespoon or two of horseradish sauce; taste again and add more if you like.
14. Serve hot, garnished with the reserved dill.
15. In step 1, use half butter, half oil.
16. In step 2, add 6 anchovy fillets and 2 bay leaves along with the onion and other vegetables; add 1 tablespoon sugar along with the stock.
17. Proceed as directed; the horseradish sauce is optional (though it is commonly used).

corn, boneless beef chuck, salt, butter, onion, celery stalk, carrots, potatoes, beef, white, dill, horseradish sauce

Taken from www.epicurious.com/recipes/food/views/sour-beef-stew-with-horseradish-386315 (may not work)