BEEF STEW

Based on this meal

BEEF STEW AND CAULIFLOWER MASH

Ingredients

• 600gm chuck roast
• 60gm butter or olive oil
• 1 onion
• 2 garlic cloves
• ¹⁄3 cup red wine, dry
• ¾ cup water
• 1 meat bouillon cube
• 1 bay leaf
• ½ tsp dried rosemary or 1 tsp finely chopped fresh
• ½ tsp dried thyme or 1 tsp fresh leaves
• 1 carrot
• 120gm celery

Cauliflower mash

• 1 medium head of cauliflower
• 90gm butter
• ¹⁄8 tsp ground or grated nutmeg
• salt and ground black pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Cut the chuck roast into pieces, about 2.5cm cubes. Sear the meat in batches over high heat in a dutch oven or heavy-bottomed pot. Season generously with salt and pepper.
2. Chop onion and garlic finely and add to the pan. Lower the heat slightly and cook for a few minutes more.
3. Add wine, water, bouillon cube, bay leaf, rosemary and thyme.
4. Bring the stew to a boil, lower the heat and let simmer on medium low for 1-1.5 hours. Slice carrot and celery thinly and add halfway through.
5. Prepare a cauliflower mash while the stew is simmering away. Start by trimming and rinsing the cauliflower. You can use both the stem and leaves. Cut into small pieces or florets.
6. Parboil in lightly salted water for about 5 minutes or until soft but not mushy. Drain and discard the water.
7. Add butter and use an immersion blender or hand-held electric mixer to mash the cauliflower to the desired consistency. Season with salt, pepper and nutmeg. Serve beside the stew on a plate or in a shallow bowl.

Tip!

This recipe also works well with your slow cooker. Follow the recipe through step 2, and then put everything for the stew in your slow cooker. Cook on high for 4 hours or low for 6-8 hours.