Red Wine Beef Stew With Horseradish Mashed Potatoes

Tate Two


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.

★★★★★ 1 vote


3 lb
beef stew meat, top round or chuck, cubed
1 Tbsp
kosher salt
1 Tbsp
black pepper
3 Tbsp
canola oil
10 oz. bag frozen pearl onions, peeled
carrots, rough cut dice
stalks celery, rough cut dice
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)
sprigs of fresh thyme, stems removed


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

How to Make Red Wine Beef Stew With Horseradish Mashed Potatoes


  • 1Season stew meat with salt and pepper. Let sit for 10 minutes.
  • 2Dust the stew meat with flour and shake off excess.
  • 3In a large Dutch oven, add oil over medium high heat.
  • 4Add 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.
  • 5After the meat is browned, take it out of the Dutch oven and set to the side to rest.
  • 6Add the onions, carrots and celery to Dutch oven and cook for 5 to 8 minutes.
  • 7Add the garlic and cook for 2 minutes.
  • 8Add the red wine and cook until the wine is reduced by half.
  • 9Add 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.
  • 10Adjust the seasoning of the stew with more salt and pepper if necessary.
  • 11Serve the stew with horseradish mashed potatoes and garnish with chopped parsley.
  • 13In a medium pot, add diced potatoes and cover with cold water. Add salt.
  • 14Bring to a boil and simmer potatoes until tender.
  • 15Drain the potatoes and add the sour cream, butter and prepared horseradish. Mash all ingredients together until combined.
  • 16Season with additional salt if necessary.

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About Red Wine Beef Stew With Horseradish Mashed Potatoes

Course/Dish: Beef