11⁄3 lbs chuck roast
2 oz. butter or olive oil
1 yellow onion
2 garlic cloves
1⁄3 cup red wine, dry
¾ cup water
1 meat bouillon cube
1 bay leaf
½ tsp dried rosemary
½ tsp dried thyme
1 carrot
4 oz. celery stalks
Cauliflower mash
1¾ lbs cauliflower
3 oz. butter or olive oil
1⁄8 tsp ground nutmeg
salt and ground black pepper
1Cut 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.
2Chop onion and garlic finely and add to the pan. Lower the heat slightly and cook for a few minutes more.
3Add wine, water, bouillon cube, bay leaf, rosemary and thyme.
4Bring 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.
5Prepare 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.
6Parboil in lightly salted water for about 5 minutes or until soft but not mushy. Drain and discard the water.
7Add 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.
Prep Time 15 Minutes
Cook time 1 hour 30 Minutes
4 Servings
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.
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.