RED WINE BEEF STEW WITH HORSERADISH MASHED POTATOES

Red Wine Beef Stew With Horseradish Mashed Potatoes image

Provided by Tate Two

Categories Beef

Number Of Ingredients 18

Previous Next

3 lb beef stew meat, top round or chuck, cubed
1 Tbsp kosher salt
1 Tbsp black pepper
flour
3 Tbsp canola oil
1 10 oz. bag frozen pearl onions, peeled
3 carrots, rough cut dice
4 stalks celery, rough cut dice
1 head of garlic (or less to taste), peeled and finely chopped
2 c red wine, preferably zinfandel
6 c low-sodium beef stock (not broth)
3 sprigs of fresh thyme, stems removed
FOR POTATOES
2 large russet potatoes, peeled and rough chopped
2 Tbsp kosher salt
1 c sour cream
1/2 to 1 cup of real unsalted butter
2 Tbsp prepared horseradish

Steps:

1. Season stew meat with salt and pepper. Let sit for 10 minutes.
2. Dust the stew meat with flour and shake off excess.
3. In a large Dutch oven, add oil over medium high heat.
4. Add stew meat and brown on all sides (about 7 to 10 minutes). It may be necessary to brown the meat in batches to get an even browning.
5. After the meat is browned, take it out of the Dutch oven and set to the side to rest.
6. Add the onions, carrots and celery to Dutch oven and cook for 5 to 8 minutes.
7. Add the garlic and cook for 2 minutes.
8. Add the red wine and cook until the wine is reduced by half.
9. Add the beef stock, stew meat and thyme to the Dutch oven. Bring the stew to a boil and then turn the heat down to low. Simmer the stew for about 1 to 2 hours until the meat is very tender.
10. Adjust the seasoning of the stew with more salt and pepper if necessary.
11. Serve the stew with horseradish mashed potatoes and garnish with chopped parsley.
12. (FOR POTATOES)
13. In a medium pot, add diced potatoes and cover with cold water. Add salt.
14. Bring to a boil and simmer potatoes until tender.
15. Drain the potatoes and add the sour cream, butter and prepared horseradish. Mash all ingredients together until combined.
16. Season with additional salt if necessary.