Beef Bourguignon

Cut the beef into 1-inch thick pieces, then season with salt, and coat with flour.

Heat oil in a large dutch oven, and sear the beef over medium heat. Meanwhile, chop the onion and mince 2 cloves of garlic. Remove the beef to a plate when the surface has turned a golden brown.

Preheat the oven to 356 °F / 180 °C. Toss the chopped onion and garlic into the dutch oven, then add the salted pork, tomato paste, ½ of the red wine, and stir occasionally. When the wine has cooked dry, add the remaining red wine, then add in thyme, cinnamon stick, 3 pieces of bay leaf, and chicken stock. Return the beef back into the pot along with its juices, bring the broth to a simmer, then cover and place it in the oven for about 1 and 1/2 hour.

Place potatoes in a medium-size cooking pot and pour in water, add 2 cloves of garlic and 2 pieces of bay leaf. Cook for 20 minutes until the potatoes are tender. Drain the potatoes, and continue to let the pan cook over the stove for 10 more seconds to cook off excess moisture from the potatoes.

Use a masher to finely mash the potatoes, season with salt, black pepper, nutmeg, then stir in butter and milk, mix until combined.

Cut carrots into long diagonal pieces, slice mushrooms in half, and peel the skin of the pearl onions.

Heat oil in a pan over medium heat, toss in carrots, pearl onions and mushrooms. Saute the vegetables for 2-3 minutes, until the onions are lightly browned.

Meanwhile, remove the beef from the oven, add the sauteed vegetables into the dutch oven, and return it into the oven to cook for another 10 minutes.

Chop parsley and 2 cloves of garlic, and finely grate the horseradish. Combine all ingredients in a bowl. Take the beef roast out of the oven, remove the salted pork and cut into slices. To serve, place the stewed vegetables on a plate, and top with beef and salted pork slices, spoon mashed potatoes on the side and sprinkle with the horseradish mixture. Serve immediately.