Beef Stew With Red Wine and Horseradish Chive Cream Recipe

Ingredients

• For the Stew:
• 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 above)
• 3/4 pound small potatoes, halved
• 2 carrots, peeled and roughly chopped
• For the Cream:
• 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

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