Sour Beef Stew with Horseradish

A simple beef stew with some guts. If you can get your hands on fresh horseradish, substitute peeled ¼-inch-thick slices of it for about half the potatoes; it develops a mild flavor and pleasant texture as it cooks. (Horseradish loses most of its harshness with heat; that’s why you do not add the prepared horseradish until the last few minutes of cooking.)

Other cuts of meat you can use here: lamb or veal shoulder.