Beef & Potato Stew

Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat. 

Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef. 

Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute. 

Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours. 

Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour. 

Stir in vinegar and horseradish. Garnish with parsley, if desired.