• Preheat an oven to 350ºF.
• Sear the beef. Heat the oil in a 6-quart dutch oven over medium-high heat. Pat the cubes of beef dry and season liberally with salt and pepper. Once the oil is hot, add the cubes of beef in a single layer and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan and transfer to a plate.
• Make the herb bundle. Use kitchen twine to tie the rosemary and thyme sprigs together and set aside.
• Sauté veggies. Reduce the heat to medium low and add the butter. Once the butter is melted, add the onions and leeks and stir to coat in the fat. Cook for 3-4 minutes, stirring occasionally, until the veggies are soft. Stir in the garlic and cook for another minute.
• Build the braising liquid. Stir in the tomato paste, dijon, and the beef bouillon paste until the veggies are well coated. Sprinkle in the flour and cook for another 2-3 minutes stirring often. Pour in the wine, stir well, and bring to simmer. Scrape up any browned bits from the bottom of the pot. Stir in the beef broth and then add the bay leaves and herb bundle.
• Braise. Add the beef back to the pot and any juices that accumulated on the plate. Cover and transfer to the oven for 2 hours.
• Make the horseradish sauce. In a small bowl, whisk together all the ingredients until smooth and season to taste with salt and pepper. Refrigerate until ready to serve.
• Add the veggies. Remove the beef from the oven and stir in the potatoes, carrots, parsnip, and turnip. Cover and return to the oven for another hour or so, until the beef is very tender. Remove from the oven and let the beef stew rest for 30 minutes covered.
• Serve. Season the stew to taste and add any additional salt or pepper as needed. Serve warm topped with the horseradish cream sauce.

Instant Pot Instructions

• Instant Pot Instructions: Follow the recipe as written, using the sauté function on your Instant Pot. Let the pan get nice and hot before searing beef using the ‘high’ setting for sauté. Remove the beef and sauté the veggies. Add the flour and liquid ingredients and then return the beef to the pot with the herbs. Set the Instant Pot to ‘pressure cook’ for 50 minutes, with quick release. Stir in the veggies, lock the lid back in place and cook for another 10 minutes, with natural release.

Slow Cooker Instructions

• Slow Cooker Instructions: Use another pan to sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the beef is seared, add it to the slow cooker and pour the red wine over the top. Add the onions, leeks, garlic, and herbs. In a small bowl, whisk the flour together with 1 1/2 cups of broth until smooth and pour into the slow cooker. Cover and cook on high for 4-5 hours, or low for 7-8 hours. About 90 minutes shy of serving, stir in the rest of the veggies.

Storage Instructions

• Storage: Let the stew cool to room temperature and store in an airtight container for 4-6 days in the fridge or 3 months in the freezer.