Red Wine Beef Stew With Horseradish Mashed Potatoes Food

BEEF STEW WITH FRESH HORSERADISH

Steps:

• In large stockpot, cook bacon over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
• Pat beef dry with paper towels, then season generously with salt and pepper. Heat pot over high heat and cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it's ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.
• Add olive oil to pot over low heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic, and cook, stirring, until fragrant. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
• Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Pour in 2 cups stock. Return the beef to the pot, along with any juices that have accumulated in the bowl. Pour in 2 cups red wine. Add the herbs and bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1
• Put the potatoes and cipollini onions in the pot. If necessary add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You'll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons.
• Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, the horseradish mixture, and dill.

RED WINE BEEF STEW

Steps:

• Preheat the oven to 325°F.
• Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
• Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
• Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
• Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

RED WINE BEEF STEW WITH HORSERADISH MASHED POTATOES

Steps:

• 1. Season stew meat with salt and pepper. Let sit for 10 minutes.
• 2. Dust the stew meat with flour and shake off excess.
• 3. In a large Dutch oven, add oil over medium high heat.
• 4. Add stew meat and brown on all sides (about 7 to 10 minutes). It may be necessary to brown the meat in batches to get an even browning.
• 5. After the meat is browned, take it out of the Dutch oven and set to the side to rest.
• 6. Add the onions, carrots and celery to Dutch oven and cook for 5 to 8 minutes.
• 7. Add the garlic and cook for 2 minutes.
• 8. Add the red wine and cook until the wine is reduced by half.
• 9. Add the beef stock, stew meat and thyme to the Dutch oven. Bring the stew to a boil and then turn the heat down to low. Simmer the stew for about 1 to 2 hours until the meat is very tender.
• 10. Adjust the seasoning of the stew with more salt and pepper if necessary.
• 11. Serve the stew with horseradish mashed potatoes and garnish with chopped parsley.
• 12. (FOR POTATOES)
• 13. In a medium pot, add diced potatoes and cover with cold water. Add salt.
• 14. Bring to a boil and simmer potatoes until tender.
• 15. Drain the potatoes and add the sour cream, butter and prepared horseradish. Mash all ingredients together until combined.
• 16. Season with additional salt if necessary.

BEEF STEW SCENTED WITH HORSERADISH

Steps:

• Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
• Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
• To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
• Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
• Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
• Available at Asian markets and in the Asian foods section of some supermarkets.

BEEF STEW WITH RED WINE, MUSHROOMS AND HORSERADISH CREAM

Steps:

• In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep. When cool, drain, reserving the soaking liquid, and chop the mushrooms finely.
• Preheat the oven to 325 degrees F.
• Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper. Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil. Brown the beef in the oil in two or three batches, giving the meat some space. Add the browned meat to a bowl or baking dish as you go. Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan. Cook until reduced by a third, about 3 minutes; then pour the wine over the meat. Set aside.
• Add the butter, onions and 1/2 teaspoon salt to the saucepan. Cook until the onions are soft and brown, about 20 minutes. Add the celery and the shiitake and cremini mushrooms. Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes. Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl). Cook, stirring, for 5 minutes. Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl. Bring to a simmer.
• Cover the pan and transfer it to the oven. Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer. Serve in bowls, topped with dollops of Horseradish Cream.
• Whip the cream in a cold metal bowl until soft peaks form. Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

MASHED RED POTATOES WITH HORSERADISH

Steps:

• In saucepan, cover the potatoes with salted water.
• Bring to a boil; reduce heat to a simmer.
• Cook until tender when pierced with tip of pairing knife, about 25 minutes.
• In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).

HEARTY BEEF STEW WITH RED WINE

Steps:

• Combine flour and pepper; coat beef cubes.
• Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
• Sauté onion, celery and garlic until tender.
• Return beef to pan.
• Add beef, broth, wine and spices.
• Bring to a boil, stirring occasionally.
• Reduce to simmer, cover and continue cooking for 1-3/4 hours.
• Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
• Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
• Simmer until thick.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.