Step 1

In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.

Step 2

Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.

Step 3

Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.

Step 4

Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.