I have been making beef stew and pot roasts since I learned to cook at
the age of 12 or so. They are 2nd nature to me. Mom was the queen of
braising, which made me the Braising Princess, I guess.

Was in the mood for beef stew, had a nice 2 lb slab of Sirloin Tip
steak (which I know is part of the round) which I'd gotten on sale. So
I made a big pot of beef stew Wednesday night. Here's what I did:

Cut it into 2 inch chunks and seasoned it well with salted meat
tenderizer and black pepper. Then browned it in a small amount of hot
oil in a dutch oven in small batches. Once the meat was browned, I
added a diced onion and 2 crushed garlic cloves and cooked it until
soft and added the meat back to the pot. To the pot, I added a cup of
red wine and 1/4 cup of Goya Sofrito (from the jar). Then I added a
cup of chicken broth and a cup of beef broth (I wanted to use up the
chicken, it was in the fridge) and a couple of good shakes of
worcestershire sauce. Also stirred in some thyme and rosemary.

Brought the meat and broth to a boil and then immediately turned it
down to a
low simmer for about 90 minutes. I stirred in about 1 tablespoon of
Wondra flour, then I added some red potatoes, washed and cut into
quarters, a few carrots, cut into 1" pieces and a small yellow turnip,
peeled and cut into 1" cubes. It needed more liquid, so I added a cup
of water, brought to a boil, covered and turned down to a medium
simmer. I checked after 45 min and the veggies weren't quite ready.
At this point, I added a cup of frozen peas....
and a secret ingredient: a tablespoon of jarred prepared
horseradish. Once the turnip was fork tender, about 20 minutes later,
I served it.

You didn't taste the horseradish directly, but there was this low
undercurrent of richness and zip that you couldn't really identify
but was definitely there. I'd add the horseradish again.

Of course, if you want a more assertive zing, you can certainly add
more at the table.

This was delicious!!! Brought the leftovers to my friend's house
for supper last night. She loved it too and took another portion for
supper tonight, as well. I was happy to share, there was PLENTY!!!