This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.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.
- 1 ⅓ lbs chuck roast
- 2 oz. butter or olive oil
- 1 yellow onion
- 2 cloves garlic
- 1/3 cup red wine, dry
- 3/4 cup water
- 1 meat bouillon cube
- 1 bay leaf
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 carrot
- 4 oz. celery stalks
- 1 ¾ lbs cauliflower
- 3 oz. butter or olive oil
- 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.
Tried this recipe?Let us know how it was!