Quick Svíčková-Style Beef Stew

Cooking the Beef

1. 1If using a pressure cooker: Sear the beef cubes in vegetable oil over medium-high heat until browned on all sides. Remove beef and set aside. Add chopped onion to the pot and sauté until softened. Add minced garlic and cook for 1 minute more. Return beef to the pot along with carrots, parsnips, celery root, bay leaf, allspice berries, and peppercorns. Pour in beef broth.
2. 2Cover the pressure cooker and cook on high pressure for 45-50 minutes. Let the pressure release naturally for 10 minutes, then move to a quick release.
3. 3If using a slow cooker: Sear the beef in a skillet with vegetable oil until browned. Transfer to the slow cooker. Add onion, garlic, carrots, parsnips, celery root, bay leaf, allspice berries, and peppercorns. Pour in beef broth. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.

Making the Sauce

1. 1Once the beef is tender, remove the bay leaf, allspice, and peppercorns. For a smoother sauce, you can blend the vegetables directly in the pot with an immersion blender, or strain them out and blend them separately before returning to the pot.
2. 2In a small bowl, whisk the flour with a little cold water or broth to create a smooth paste. Stir this slurry into the simmering sauce to thicken it. Simmer for 5-10 minutes until thickened.
3. 3Stir in the heavy cream, lemon juice, and Dijon mustard. Heat gently until warmed through, but do not boil after adding the cream.
4. 4Season the stew with salt and black pepper to taste.

Serving

1. 1Serve the Svíčková-style stew hot over prepared dumplings. Garnish with a dollop of cranberry sauce and chopped fresh parsley, if desired.