Fireside Beef Stew

Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.

Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes.

Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.

Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices.

Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours.

Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.

Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.