I am in an Eastern European mood today.
During the winter, I am addicted to stews, braises, and beef. This is a very simple beef stew with three flavor surprises (to those who are expecting something "conventional"): vinegar, fresh dill and horseradish.
Beef chuck is simmered in beef stock and vinegar with potatoes, celery, onions, carrots and a fresh bunch of tied-up dill; when the cooking is complete, add bottled horseradish to taste. (If you are able to find it, you can also substitute fresh horseradish for some of the potatoes.) The amount of horseradish affects the amount of "kick" your stew has.
