Oven-Braised Guinness Beef Stew with Horseradish Cream

cooking.nytimes.com

1: prepare, measure and assemble ingredients for sauce (mushrooms, garlic, brown sugar, onion powder, caraway seeds, cocoa, tomatoe paste, espresso powder, 1/3 cup flour, thyme sprigs)
2: gather and measure broth and beer
3: prepare potatoes and other root vegetables, turn on oven
4: place flour in bag or plate with beef, coat
5: heat oil and brown beef in batches, salt and pepper each batch; 6: make gravy as directed, add beef and bake, covered for 2 1/2 hours. Finish as directed

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces

2 tablespoons plus ⅓ cup all-purpose flour

Kosher salt and black pepper

4 tablespoons vegetable oil, plus more as needed

3 large garlic cloves, chopped

2 dried shiitake mushrooms, halved (optional)

2 tablespoons tomato paste

2 teaspoons packed brown sugar

1 teaspoon unsweetened cocoa powder

1 teaspoon onion powder

½ teaspoon caraway seeds

½ teaspoon instant espresso powder

2½ cups Guinness or other stout beer

2½ cups beef stock or broth

2 fresh thyme sprigs

1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces

1 to 1½ pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice, plus more to taste

¾ cup sour cream

3 tablespoons jarred horseradish

¼ cup minced scallions or chives

Directions at cooking.nytimes.com

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