Red Wine Beef Stew With Horseradish Mashed Potatoes | Just A Pinch Recipes

Ingredients

• 3 pound(s) beef stew meat, top round or chuck, cubed
• 1 tablespoon(s) Kosher salt
• 1 tablespoon(s) black pepper
• - flour
• 3 tablespoon(s) canola oil
• 1 - 10 oz. bag frozen pearl onions, peeled
• 3 carrots, rough cut dice
• 4 stalks celery, rough cut dice
• 1 head of garlic (or less to taste), peeled and finely chopped
• 2 cup(s) red wine, preferably zinfandel
• 6 cup(s) low-sodium beef stock (not broth)
• 3 sprigs of fresh thyme, stems removed
• ## FOR POTATOES
• 2 large russet potatoes, peeled and rough chopped
• 2 tablespoon(s) Kosher salt
• 1 cup(s) sour cream
• - 1/2 to 1 cup of real unsalted butter
• 2 tablespoon(s) prepared horseradish