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Dinner for 4

Beef Cauliflower Stew

Beef, vegetables, and cauliflower simmer with wine, stock, herbs, and tomato paste until tender and thick.

$4.67per serving $$$
90 minstart to table
4servings

AmericanDairy-freeHigh-proteinFamilyDinnersCold-weather comfortWinter

Ingredients

  • 1 tsp olive oil
  • 1 1/4 lb certified angus beef® sirloin tip roast
  • 1 onion
  • 4 carrots
  • 1 can (4 oz) sliced mushrooms
  • 3 stalks celery
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp thyme
  • 1/2 tsp ground black pepper
  • 1/2 cup semi-dry white wine
  • 2 1/2 cup beef stock
  • 3 tbsp unbleached all-purpose flour
  • 1 lb cauliflower

Steps

  1. Cut the beef into chunks, chop the onion, carrots, celery, and garlic, and cut the cauliflower into florets.
  2. Heat the olive oil in a 5-quart pot over medium-high heat, brown the beef for 6 minutes, and transfer it to a plate.
  3. Cook the onion, carrots, celery, and garlic in the pot for 7 minutes, then stir in the tomato paste, flour, bay leaf, thyme, and pepper.
  4. Pour in the wine and beef stock, scrape the pot, and return the beef to the liquid.
  5. Cover the pot and simmer over low heat for 45 minutes until the beef reaches 145 F and becomes tender.
  6. Add the cauliflower, cover, and simmer for 15 minutes until tender, then remove the bay leaf.

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