red wine beef stew with horseradish mashed potatoes

Name: Red Wine Beef Stew With Horseradish Mashed Potatoes
Ingredients: 3 pound(s) beef stew meat, top round or chuck, cubed; 1 tablespoon(s) kosher salt; 1 tablespoon(s) black pepper; - flour; 3 tablespoon(s) 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 cup(s) red wine, preferably zinfandel; 6 cup(s) low-sodium beef stock (not broth); 3 - sprigs of fresh thyme, stems removed; ## FOR POTATOES; 2 - large russet potatoes, peeled and rough chopped; 2 tablespoon(s) kosher salt; 1 cup(s) sour cream; - 1/2 to 1 cup of real unsalted butter; 2 tablespoon(s) prepared horseradish

(1 RATING)

46 Pinches 1 Photo

Tate Two

Tulsa, OK

Updated on Mar 19, 2011

The first time I made this recipe, I knew it was most definitely a keeper. Serve these with homemade yeast rolls and people will sing your praises ;) Next time I make it, I'll add pictures. :) I serve the meat in the same dish (a shallow bowl) but I don't top off the potatoes with the stew but rather have them side by side. I just like it better this way. I also keep the potatoes with small chunks in it. Again, I just like the potatoes better this way.

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Ingredients

3 pounds beef stew meat, top round or chuck, cubed
1 tablespoon kosher salt
1 tablespoon black pepper
- flour
3 tablespoons 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 cups red wine, preferably zinfandel
6 cups low-sodium beef stock (not broth)
3 - sprigs of fresh thyme, stems removed
FOR POTATOES
2 - large russet potatoes, peeled and rough chopped
2 tablespoons kosher salt
1 cup sour cream
- 1/2 to 1 cup of real unsalted butter
2 tablespoons prepared horseradish

How To Make red wine beef stew with horseradish mashed potatoes

Step 1

Season stew meat with salt and pepper. Let sit for 10 minutes.

Step 2

Dust the stew meat with flour and shake off excess.
Step 3

In a large Dutch oven, add oil over medium high heat.
Step 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.
Step 5

After the meat is browned, take it out of the Dutch oven and set to the side to rest.
Step 6

Add the onions, carrots and celery to Dutch oven and cook for 5 to 8 minutes.
Step 7

Add the garlic and cook for 2 minutes.
Step 8

Add the red wine and cook until the wine is reduced by half.
Step 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.
Step 10

Adjust the seasoning of the stew with more salt and pepper if necessary.
Step 11

Serve the stew with horseradish mashed potatoes and garnish with chopped parsley.
Step 12

(FOR POTATOES)
Step 13

In a medium pot, add diced potatoes and cover with cold water. Add salt.
Step 14

Bring to a boil and simmer potatoes until tender.
Step 15

Drain the potatoes and add the sour cream, butter and prepared horseradish. Mash all ingredients together until combined.
Step 16

Season with additional salt if necessary.
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