Red Wine Braised Beef with Horseradish Mash

• 3 pounds beef chuck roast, trimmed and cut into chunks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 3 tablespoons unsalted butter
• 1/2 cup milk

Steps

1. 1 Season beef generously with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat and brown the beef on all sides, working in batches.
3. 3 Remove beef and set aside. Add onion and garlic to the pot, sauté until softened.
4. 4 Deglaze with red wine, scraping up any browned bits from the bottom.
5. 5 Return beef to the pot, add beef broth, thyme, and bay leaf. Cover and simmer for 3 hours, or until beef is tender.
6. 6 Meanwhile, boil potatoes until tender. Drain and mash with butter, milk, sour cream, and horseradish.
7. 7 Adjust seasoning on the beef and mash separately.
8. 8 Serve beef with a ladle of sauce over the horseradish mash.

Equipment

• Large pot with lid
• Potato masher

Variations

• Add sliced mushrooms to the beef for extra umami.
• Incorporate diced carrots and celery for a heartier stew.

Substitutions

• Use beef stock concentrate if you don't have homemade broth.
• Substitute Greek yogurt for sour cream for a tangier mash.

Pairings

• A robust red wine like a Syrah or Malbec complements the dish beautifully.
• A crusty baguette for soaking up the sauce.

Nutrition

Tips

• For deeper flavor, use a hearty red wine like Cabernet Sauvignon or Merlot.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the simmering beef during the last 15 minutes of cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with a fresh green salad and a glass of red wine.
• Pair with roasted Brussels sprouts for a complete meal.

FAQ