Preparation

• Generously season the steak all over with salt and pepper.
• 在一个小碗里,放入黄油和面粉混合在一起. in a 6- to 8-quart Dutch oven or heavy-duty pot, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add half of the beef and cook, flipping occasionally, until golden brown on some sides, 3 to 4 minutes. Transfer to a plate, then repeat with the remaining 1 Tbs. oil and beef, transferring it to the plate. Add the onions and mushrooms, and cook, stirring occasionally, until they begin to brown, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the wine and rosemary, stirring to scrape up the browned bits from the bottom of the pot. Bring to a boil and cook until slightly reduced, about 5 minutes. Add the stock, potatoes, horseradish, and Worcestershire, and boil for another 5 minutes. Remove the rosemary.
• Stir in the butter-flour mixture, bring to a boil, and cook until thickened, 8 to 10 minutes. Return the beef and any accumulated juice to the pot. Add the mixed vegetables and parsley, stir, and cook until heated through. Season to taste with salt and pepper, and serve.