Old fashioned beef stew

Old fashioned beef stew

Beefy, and naturally low carb. Simmer this classic dish low and slow for tender meat and plenty of flavor. With our buttery cauli mash, you won't miss the potatoes. Promise.

Old fashioned beef stew

Beefy, and naturally low carb. Simmer this classic dish low and slow for tender meat and plenty of flavor. With our buttery cauli mash, you won't miss the potatoes. Promise.
USMetric
4 servingservings

Ingredients

  • 113 lbs 600 g chuck roast
  • 2 oz. 50 g butter or olive oil
  • 1 1 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 13 cup 75 ml red wine, dry
  • ¾ cup 175 ml water
  • 1 1 meat bouillon cubemeat bouillon cubes
  • 1 1 bay leafbay leaves
  • ½ tsp ½ tsp dried rosemary
  • ½ tsp ½ tsp dried thyme
  • 1 1 carrotcarrots
  • 4 oz. 110 g celery stalkcelery stalks
Cauliflower mash
  • 1¾ lbs 800 g cauliflower
  • 3 oz. 75 g butter or olive oil
  • 18 tsp 18 tsp ground nutmeg
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the chuck roast into pieces, about 1 inch 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.

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8 comments

  1. Melinda
    Great tasting. Instead I hit the easy button and bought cauliflower/mashed potatoes from the frozen section. But beef stew was very tasty. Used the slow cooker. Followed directions as stated except I doubled the wine and water for as it was cooking on high the juice was cooking out. Cooked only for 3 hours. Meat tender and juicy! Def will make again.
  2. Carmen
    The beef turned out very tender. Like the previous commenter, I added a bit more liquid. Lovely stew, will make again.
  3. 1 comment removed
  4. Jules
    Delicious stew! I used the slow cooker for 6 hours on low after searing the meat and I added more liquid to the recipe (about triple, but only needed to do double) and it turned out so flavorful and tender. I also cheated and bought mashed cauliflower by Green Giant from the frozen section at the store, but it turned out to be a great combo. I will definitely make this again.
  5. anita
    It looks good...but, please tell me... if you are teaching people to eat healthy..

    .why are potatoes unhealthy? Or self made potatoe salad...or chilli con carne, selmade, with soaked rice...why? or original plov with kefir? there are more answers out there...not everyone needs keto...there are fruits out there, in the summer...there is honey...the nature is not a idiot...dont be a idiot...

    Reply: #6
  6. Neil
    In themselves, potatoes are not unhealthy. Nor is rice.
    However, if one is trying to eat lower amounts of carbohydrate, then potatoes are not beneficial, people tend to eat too many at one meal and they contain 30-35g of carbohydrate per 100g, which does not suit a keto or low-carb diet. I am limiting myself to 100g of carbohydrate per day, so a decent-sized potato would be most of my daily allowance.
    Likewise rice, which contains 28% carbohydrate, which seems better, but it is easy to eat more than you think you are, and there is very little fibre in most rice varieties.
  7. Ellen
    This is definitely going on my 'to cook' list as it is coming into winter here in Ireland. It is also great that Diet Doctor provides metric measurements for us Europeans.
  8. Sarah
    Ellen, I love this comment! I have the same confusion as a Yank-having to figure out what a “knob” of butter is. The next generation is going to have such a global grasp-my kids are learning about metric system and butter knobs because of the Internet.
    Have a fantastic winter in Hibernia!
  9. 1 comment removed
  10. Lesley
    Why are the carbs so hjgh? 1 carrot, 4oz celery, 1.75 cauliflower all divided by 4.

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