Beef Stew with Red Wine and Horseradish-Chive Cream
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 1/2 cups flour
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable or canola oil
- 11/2 cups dry red wine
- 1/2 tablespoon Worcestershire sauce
- 4 cloves garlic, thinly sliced
- 1 medium onion, quartered
- Two 1-inch strips of orange zest
- 2 bay leaves
- 4 sprigs thyme
- 1 can diced tomatoes (preferably fire-roasted, such as Muir Glen)
- 2 1/2 cups homemade or store-bought low sodium chicken broth
- 3/4 pound small potatoes, halved
- 2 carrots, peeled and roughly chopped
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon zest from 1 lemon
- 1 tablespoon juice from 1 lemon
- 1 1/2 teaspoons minced chives
- 1 1/2 teaspoons minced parsley
- Produce
- 1 lemon, zest from (1 teaspoon)
- 1 lemon, juice from (1 tablespoon)
- Bay leaves (2)
- Carrots (2)
- Chives (1 1/2 teaspoons)
- Garlic (4 cloves)
- Onion, medium (1)
- Orange, zest (2 1-inch strips)
- Parsley (1 1/2 teaspoons)
- Potatoes, small (3/4 pound)
- Thyme (4 sprigs)
- Tomatoes (1 can)
- Meat
- Beef chuck (2 pounds)
- Canned Goods
- Chicken broth, homemade or store-bought low sodium (2 1/2 cups)
- Condiments
- Horseradish, prepared (1 tablespoon)
- Worcestershire sauce (1/2 tablespoon)
- Cooking & Baking
- Flour (1 1/2 cups)
- Kosher salt and freshly ground black pepper (1)
- Vegetable or canola oil (2 tablespoons)
- Dairy
- Sour cream (1 cup)
- Beer, Wine & Liquor
- Red wine, dry (5 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 1, 2012 (2 months ago).
100 people saved this recipe.
