Beef Stew With Red Wine And Horseradish-Chive Cream Recipe Recipe

Name: Beef Stew With Red Wine And Horseradish-Chive Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 14.5-ounce can diced tomatoes (preferably fire-roasted, such as Muir Glen); 2 1/2 cups homemade or store-bought low sodium chicken broth (see note); 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

Servings: persons

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 14.5-ounce can diced tomatoes (preferably fire-roasted, such as Muir Glen)
2 1/2 cups homemade or store-bought low sodium chicken broth (see note)
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

1
Adjust oven rack to lower-middle position and preheat oven to 300u00b0F. Toss beef and flour together in a large bowl until beef is evenly coated. Shake off excess flour and discard. Season beef with salt and pepper. Heat oil in a large dutch oven over high heat until smoking. Add beef and cook without moving untill well-browned on one side, about 6 minutes. Stir to loosen meat.
2
Add wine to the pan, and scrape up browned bits using a wooden spoon. Add the Worcestershire sauce, garlic, onion, orange zest, bay leaves, thyme, tomatoes and broth. Bring to a boil, cover, and transfer to oven. After about an hour, add the potatoes and carrots. Continue cooking until potatoes are cooked and meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.
3
Meanwhile, combine sour cream, horseradish, lemon zest, lemon juice, chives and parsley in a small bowl. Season to taste with salt and pepper and refrigerate until ready to serve.
4
When stew is done, remove from oven and discard bay leaves, orange zest, and thyme. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Serve immediately with horseradish sour cream.

1272

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Beef Stew With Red Wine And Horseradish-Chive Cream Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Red Wine And Horseradish-Chive Cream Recipe

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