Beet And Red Cabbage Borscht

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2 pounds medium beets

2 pounds trimmed beef chuck, cut into 1/2-inch pieces

Salt and freshly ground pepper

All-purpose flour, for dusting

1/4 cup plus 2 tablespoons extra-virgin olive oil

One 2 1/2-pound head of red cabbage, cored and cut into 1-inch pieces

2 medium onions, coarsely chopped

2 medium fennel bulbs—halved, cored and cut into 1/2-inch dice

2 garlic cloves, minced

1/4 cup sweet paprika

1/4 cup balsamic vinegar, plus more for seasoning

2 tablespoons honey

3 1/2 quarts low-sodium chicken broth

4 thyme sprigs

2 cups sour cream

1 cup drained prepared horseradish (12 ounces)

3/4 cup minced chives

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