Old fashioned beef stew
- 11⁄3 lbs 600 g chuck roast
- 2 oz. 55 g butter or olive oil
- 1 (4 oz.) 1 (110 g)
- 2 2 garlic clovegarlic cloves
- 1⁄3 cup 80 ml red wine, dry
- ¾ cup 180 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 (2¼ oz.) 1 (60 g) carrotcarrots
- 4 oz. (1¼ cups) 110 g (260 ml) celery stalkcelery stalks
- 1¾ lbs 800 g cauliflower
- 3 oz. 85 g butter or olive oil
- 1⁄8 tsp 1⁄8 tsp ground nutmeg
- salt and ground black pepper
- Cut the chuck roast into pieces, about 1" cubes (2.5cm). Sear the meat in batches over high heat in a dutch oven or heavy-bottomed pot. Season generously with salt and pepper.
- Chop onion and garlic finely and add to the pan. Lower the heat slightly and cook for a few minutes more.
- Add wine, water, bouillon cube, bay leaf, rosemary, and thyme.
- 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.
- 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.
- Parboil in lightly salted water for about 5 minutes or until soft but not mushy. Drain and discard the water.
- 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.
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.