Season the meat with salt and pepper and roll into the flour to coat completely. Fry the meat in 2 batches and a hot pan with the olive oil until the edges begin to brown. Remove from the pan, add in the butter, garlic, celery and carrots and cook for 3 minutes. Add in the herbs, tomato paste and splash in the red wine to evaporate. Make up the stock using the beef cube and pour into the pan. Add the beef back in, season well with salt and pepper and bring to the boil. Cover with a lid or foil and continue to cook in the oven at 180°C for at least 2 hours. Meanwhile, cut the top off the garlic, drizzle over a little olive oil and wrap in foil. Cook in the oven for 25 minutes. When ready to serve, cook the potatoes in a pan of salted boiling water, drain and mash. Remove the foil off the garlic bulb and squeeze out all of the cooked garlic puree into the potatoes. Add in the horseradish, cream and season with salt and pepper. Mash together well till smooth. Serve the mashed potatoes into large deep bowls and spoon the red wine beef stew on the side with cooked asparagus.