Ingredients for 4 servings:
1. 1 lb lean stewing beef (1 inch cubes)
2. 1/2 cup seasoned flour, seasoned with your favorite seasonings
3. 3 tablespoons extra virgin olive oil
4. 1 tablespoon dry mustard
5. 1 large Spanish onion, sliced
6. 1 whole bulb of garlic, peeled, separated and coarsely chopped
7. 2 cups port wine (or any good red wine)
8. 12 whole baby carrots, peeled
9. 1 rutabaga, peeled, cut into large cubes
10. 1/2 head celery, cut into 1 inch lengths with leaves
11. 6 -8 large mushrooms, quartered
12. 2 dashes cayenne pepper
13. 1 teaspoon dried thyme
14. 2 dashes Worcestershire sauce
15. 2 tablespoons creamed horseradish
16. salt
17. 1 1/2-2 cups water
18. 4 -6 medium scrubbed do not peel quartered white potatoes

Directions:
1. Dredge beef in flour, seasoned with your favorite seasonings.
2. Heat large Dutch oven (cast iron is best).
3. Whisk together olive oil and dry mustard, add to heated Dutch oven.
4. Add Spanish onion and caramelize.
5. Add dredged beef, brown on all sides.
6. Add garlic, brown, being careful not to burn.
7. Add wine, deglaze the pot and simmer 10 minutes.
8. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
9. Stir and simmer another 10 minutes.
10. Add water and potatoes.
11. Stir and bring back to simmer.
12. Preheat oven to 300°F.
13. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.