Red Zin Beef Stew

Red Zin Beef Stew with Horseradish Cream & Toasted Baguette

Things You'll Need On Hand:

• 3 Pounds of Beef Shoulder
• 1 Bottle of Red Zinfandel
• 3 Cups Beef Stock
• 10 Baby Yukon Gold Potatoes, Halved
• 2 Cups of Frozen Pearl Onions
• 1 Cup of Freshly Sliced Carrots
• 1/2 Cup of Green Peas
• 2 Cups Small White Onions, Halved
• 5-6 Garlic Cloves, Chopped or Minced
• Sea Salt
• Ground Pepper
• 2 Bay Leaves
• Fresh Thyme (8 sprigs)
• 2 Cups Flour
• 3 Tbs Butter
• Olive Oil
• 1/4 Tsp Ground Cloves
• Prepared Horse Radish
• Sour Cream
• Chives
• French Baguette (whole)

Prepare Beef Shoulder:

Cube beef into 2 inch pieces (remove any fat). Season with sea salt and pepper and toss in flour to coat.

In a Dutch oven, heat 3 tbs of butter and 1/4 cup of olive oil. Carefully brown each side of the beef cubes, and set aside. Note: You may have to brown only 3-4 pieces at a time.

Prepare Stew:

In the same Dutch oven, pour the entire bottle of red Zinfandel. Once heated, add in beef shoulder, garlic, ground clove, thyme sprigs, two dashes of sea salt and ground pepper and beef stock. Add in two bay leaves and bring the mixture to a boil.

Reduce heat and let simmer for 20 minutes, while constantly stirring.

Cover and cook on low heat for two hours. 

After two hours, add in potatoes, carrots, onions, peas. Kick up the heat and cook for 30 minutes. 

Once potatoes are cooked through, remove thyme sprigs and bay leaves. If the mixture is slightly acidic, add in a Tsp of sugar.

Prepare Horseradish Cream and Toasted Baguette:

Combine 1 cup of sour cream and 1-2 tablespoons of prepared horseradish (depending on how much kick you want - I say bring it on). Stir in 2 tbs of chopped chives.

Slice baguette into 1/2 inch pieces. Brush with olive oil and sprinkle with sea salt. Bake in oven at 400 degrees for 5-8 minutes. 

Serve:

Serve stew in a shallow soup bowl. Place a dollop of horse radish cream on top of a toasted baguette slice and place in bowl.

Sprinkle with fresh chive.

Enjoy!!