Slow-Simmered Beef Stew with Root Vegetables and Cauliflower Mash
15min
40min
2
420
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Chef's Note
For an even richer flavor, you can use a tablespoon of tomato paste when sautéing the onions. The cauliflower mash provides a low-carb alternative to traditional mashed potatoes while still giving you that comforting texture.
Tags
Ingredients
12 oz beef stew meat
2 medium carrots
2 small turnips
1 medium onion
2 cloves garlic
1 small head cauliflower
2 cups beef broth (gluten-free)
1 leaf bay leaf
2 sprigs fresh thyme
2 tablespoons olive oil
1 tablespoon butter (unsalted)
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Pat beef stew meat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add beef in a single layer and sear for 3-4 minutes until browned on all sides. Remove beef to a plate.
- 3
Peel and dice the carrots and turnips into 1-inch pieces. Dice the onion and mince the garlic cloves.
- 4
In the same pot, add remaining 1 tablespoon olive oil. Add diced onion and cook for 3 minutes until softened.
- 5
Add minced garlic and cook for 30 seconds until fragrant.
- 6
Return beef to the pot and add diced carrots and turnips. Pour in 2 cups gluten-free beef broth.
- 7
Add bay leaf and thyme sprigs. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until vegetables are tender and beef is cooked through.
- 8
While stew is simmering, cut cauliflower into florets and place in a pot with enough water to cover. Bring to a boil and cook for 10-12 minutes until very tender.
- 9
Drain cauliflower well and transfer to a food processor. Add 1 tablespoon butter, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy.
- 10
Remove bay leaf and thyme sprigs from the stew. Taste and adjust seasoning if needed.
- 11
Serve the beef stew over the cauliflower mash in shallow bowls.
Nutrition Information (per serving)
420
32g
24g
22g
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