Beef and Root Vegetable Stew

Name: Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 1 servings
Cuisine: French
Ingredients: 6 ounce beef chuck (cut into 1-inch cubes); 1 tablespoon olive oil; 0.25 yellow onion (chopped); 1 clove garlic (minced); 0.25 cup celery (chopped); 0.25 cup carrot (chopped); 2 tablespoon tomato paste (no sugar added); 1.5 cup beef broth; 0.5 teaspoon dried thyme; 1 bay leaf; 1 cup cauliflower (cut into florets); 0.5 tablespoon ghee; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Tender beef chuck simmered with aromatic vegetables and herbs in a rich broth, creating a hearty and flavorful stew, perfectly balanced with a side of creamy mashed cauliflower.

Prep: 25 min
Cook: 1 hr 40 min
Total: 2 hr 5 min
Servings: 1
Cuisine: French
Difficulty: Medium
Cost: $8.90/serving

Dietary

Egg-Free
Gluten-Free
High-Fiber
High-Protein
Keto
Nut-Free
Paleo
Soy-Free
Whole30

Ingredients

6 ounce beef chuck (cut into 1-inch cubes)
1 tablespoon olive oil
0.25 yellow onion (chopped)
1 clove garlic (minced)
0.25 cup celery (chopped)
0.25 cup carrot (chopped)
2 tablespoon tomato paste (no sugar added)
1.5 cup beef broth
0.5 teaspoon dried thyme
1 bay leaf
1 cup cauliflower (cut into florets)
0.5 tablespoon ghee
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Pat beef chuck cubes dry and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides, then remove beef and set aside.
Add chopped yellow onion, minced garlic, chopped celery, and chopped carrot to the pot. Sauté for 5-7 minutes until softened.
Stir in tomato paste, beef broth, dried thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.
Reduce heat to low, cover, and simmer for 1 hour and 30 minutes to 1 hour and 45 minutes, or until beef is very tender. Season with remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Remove bay leaf before serving.
While stew simmers, steam the cauliflower florets until very tender, about 10-15 minutes.
Mash the steamed cauliflower with ghee or olive oil until smooth. Season lightly with salt and pepper to taste.
Serve the hot beef stew alongside the creamy mashed cauliflower.

Notes

For best flavor, ensure your beef broth and tomato paste are free of added sugars. The stew can be made a day ahead, as the flavors tend to deepen overnight.

Nutrition (per serving)

Calories: 610
Protein: 46.5 g
Carbohydrates: 26 g
Fat: 38 g
Fiber: 9.5 g
Sodium: 1400 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 130 mg