Stew Base

Step 1

In a large pot, heat oil. Add onion, carrot, and celery, and cook until well caramelized, about 10 minutes.

Step 2

Add the garlic and herbs and cook for an additional two minutes. Add the tomato paste and flour and continue to cook while stirring for an additional 3 to 5 minutes. Add the red wine to deglaze the pan and continue cooking until the wine has reduced by half.

Step 3

Add beef stock. Simmer on low for 45 minutes. Add demi-glace and stir well to combine. Continue to simmer another 5 minutes. Strain, cool, and store in the refrigerator until ready to use. (This stew base will keep for 2 weeks in the refrigerator.)

Step 4

Heat oil in a large pot. Season cubed beef with salt and pepper. Add beef to pot and brown on all sides, then remove and set aside. Add onion, garlic, carrot, and parsnip to the pot and cook until lightly caramelized. Add mushrooms. Add red wine and continue cooking until reduced by half. Add reserved stew base and let simmer for 15 minutes.

Step 5

Add the browned beef back to the pot along with the fresh herbs. Season to taste.

Step 6

Ladle stew over a large serving of warm polenta. Garnish with freshly grated horseradish if desired.