Slow-Cooked Beef & Vegetable Stew with Cauliflower Mash

Cut 2.5 pounds of beef chuck roast into 1.5-inch cubes. Pat dry with paper towels and season with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer to a plate.

In the same pot, add 1 tablespoon olive oil. Add 1 diced large onion and cook for 3-4 minutes until translucent.

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add 3 medium carrots (cut into chunks), 2 chopped celery stalks, and 8 ounces sliced mushrooms. Cook for 5-6 minutes until vegetables begin to soften.

Stir in 2 tablespoons tomato paste and cook for 1 minute.

Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.

Return the beef to the pot along with any accumulated juices. Add 3 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, 4 sprigs thyme, and 2 sprigs rosemary.

Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes, until beef is tender.

While the stew is simmering, prepare the cauliflower mash. Cut 2 heads of cauliflower into florets and steam until very tender, about 10-12 minutes.

Transfer steamed cauliflower to a food processor. Add 4 tablespoons butter, 1/4 cup heavy cream, and 4 scoops whey protein isolate. Process until smooth and creamy. Season with salt and pepper to taste.

When the beef is tender, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir into the stew and simmer for an additional 5 minutes until thickened.

Remove bay leaves, thyme sprigs, and rosemary sprigs from the stew.

Serve the beef stew over the cauliflower mash and garnish with 1/4 cup chopped fresh parsley.