Beef Stew with Red Wine and Horseradish-Chive Cream

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
• 2 1/2 cups homemade or store-bought low sodium chicken broth
• 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

Directions

1. Set a rack in the lower-middle spot and heat the oven to 300 degrees F. In a large bowl, coat the beef with the flour, then shake away the extra and throw out what is left. Sprinkle the beef with salt and pepper. Warm the oil in a large Dutch oven over high heat until it starts to smoke. Put in the beef and leave it alone until it has a deep brown crust on 1 side, about 6 minutes. Stir the meat to release it from the pot.
2. Pour in the wine, using a wooden spoon to work up the browned bits from the bottom. Add the Worcestershire sauce, garlic, onion, orange zest, bay leaves, thyme, tomatoes and broth. Let the pot come to a boil, cover it, and move it into the oven. After about 1 hour, add the potatoes and carrots. Keep cooking until the potatoes are done and the beef pulls apart easily when you press it with a fork, about 1 1/2 hours longer.
3. Meanwhile, stir together the sour cream, horseradish, lemon zest, lemon juice, chives and parsley in a small bowl. Add salt and pepper to taste, then chill it until you are ready to serve.
4. When the stew is finished, take it out of the oven and remove the bay leaves, orange zest and thyme. If you want the stew thicker, simmer it on the stovetop until it reaches the consistency you like. Taste and add salt and pepper as needed. Serve immediately with the horseradish sour cream.