Description
A comforting and nourishing beef stew recipe cooked slowly in a Dutch oven, served over creamy cauliflower puree.
Ingredients
Scale
- 1 1/2 pounds cubed beef stew meat
- Kosher salt
- 2 tablespoons all-purpose flour, (optional)
- 1 tablespoon olive oil
- 1 yellow onion, peeled and finely diced
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoon ground sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 4 garlic cloves, peeled and minced
- 1/4 cup soy sauce
- 1 1/2 cups beef broth
- 1 delicata squash, cut in half lengthwise, seeds scooped out and sliced into moon shape-slices (about 1-inch thick)
- 1 pound small baby potatoes
- 1 head of cauliflower, florets removed
- 2 tablespoons unsalted butter
- Kosher salt, to taste (for puree)
- Freshly ground black pepper, to taste (for puree)
- Micro greens or minced Italian parsley, as garnish
Instructions
- Preheat oven to 350 F. Sprinkle the cubed stew meat with salt on both sides.
- If using flour, dip each piece of meat into the flour, dusting off any excess.
- Place a large Dutch oven over medium heat. Add one tablespoon of olive oil.
- When hot, add the meat pieces in batches until browned on each side, about 2 minutes per side. Remove the meat and repeat until all meat is browned.
- Add one or two teaspoons of oil if needed. Add the onion, tomato paste, cumin, paprika, coriander, dried oregano, and a few pinches of salt. Mix until onions soften slightly, about 5 to 7 minutes.
- Mix in the garlic, then pour in the soy sauce and scrape the bottom of the pan to lift any bits.
- Pour in the beef broth and add the reserved seared meat. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for about 3 hours. Check at the 2 hour mark and add more broth if necessary.
- At the 3 hour mark, add the delicata squash and potatoes (or carrots). Cook for an additional 30 minutes. Taste the sauce and add more salt if needed.
- To make the cauliflower mash, bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water.
- Add the unsalted butter to a high-powered blender, then add the cauliflower. Pulse until mostly smooth, about 1 minute, scraping down the sides as needed. Pulse on high for about 2 minutes until silky smooth, adding one or two teaspoons of butter if needed. Add salt and pepper to taste and blend once more.
- When the stew is ready, pour the cauliflower mash into a pot and warm over low heat.
- Divide the mash between bowls, top with a spoonful of stew, and garnish with microgreens or minced Italian parsley.
Notes
- Chuck stew meat works well for braising because it has connective tissue that adds moisture during slow cooking.
- Coating the meat in flour helps create a nice crust.
- Braising refers to cooking large cuts of meat slowly, while stewing refers to small cuts of meat cooked the same way.
- Prep Time: 30 min
- Cook Time: 3 hours 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 40
- Cholesterol: 120
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