Quick Beef Stew with Red Wine and Rosemary By Fine Cooking

Ingredients

• 1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, at room temperature
• 3 Tbs. all-purpose flour
• 2 Tbs. olive oil
• 1 cup frozen pearl onions, thawed
• 4 oz. button mushrooms, cut into bite-size pieces, if large
• 1 Tbs. finely chopped garlic
• 1 cup dry red wine
• 2 large sprigs fresh rosemary
• 3 cups unsalted beef stock or broth
• 3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice
• 1 Tbs. prepared horseradish
• 2 tsp. Worcestershire sauce
• 1-1/2 cups frozen mixed vegetables or peas and carrots
• 3 Tbs. finely chopped fresh flat-leaf parsley