Melt the butter with the olive oil in a dutch oven over medium-high heat.
Sear the beef in batches until well browned, 3 to 4 minutes per side.
Transfer all the seared beef to a plate and set aside.
Reduce the heat to medium-low then add the onions, carrots, celery, garlic, and shallot then cook, stirring occasionally, until onions have softened, about 5 minutes.
Return the beef to the dutch oven and sprinkle with the flour then stir to coat the beef and veggies and cook for about 2 minutes.
Add the water, thyme, parsley, bay leaf, 1 tsp salt and 1/4 tsp black pepper then increase the heat to medium-high and bring to a simmer.
Put the lid on the dutch oven then place in the preheated oven and cook, stirring occasionally, for about 2 hours or until beef is tender.
Take the dutch oven out of the oven then transfer the beef to a cutting board to cool for a bit.
When the beef is cool enough to handle, cut beef from the bones discarding the gristle as you go, cutting the beef into 1-inch pieces then return to the beef to the dutch oven.
Stir in the horseradish then taste and season with additional salt and pepper, if needed.
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