By Linga Parvathiii
Chop the onion, carrots, and celery into bite-sized pieces. Dice the tomatoes and set aside.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the beef with salt and pepper, then add to the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add another tablespoon of olive oil. Sauté the chopped onion, carrots, and celery until the onion is translucent, about 5 minutes.
Add the diced tomatoes and minced garlic to the pot and cook for another 3 minutes, stirring occasionally.
Return the beef to the pot, add the beef stock, and bring to a simmer. Add mixed herbs, salt, and pepper to taste. Cover and let it simmer on low heat for 1 hour or until beef is tender.
Meanwhile, cut the cauliflower into florets and steam in a pot for 12-15 minutes, until soft.
Transfer the cooked cauliflower to a blender or use an immersion blender. Add butter, milk, salt, and pepper to taste. Blend until smooth and creamy.
Once the beef stew is cooked, taste and adjust seasoning if necessary. Serve the stew hot with a side of mashed cauliflower.
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This Main Course Stew Comfort Food recipe is ready in 1 hour 45 minutes and features Lean stewing beef, Carrots, Celery and other delicious ingredients. Contains 450 calories total.
Chop the onion, carrots, and celery into bite-sized pieces. Dice the tomatoes and set aside.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the beef with salt and pepper, then add to the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add another tablespoon of olive oil. Sauté the chopped onion, carrots, and celery until the onion is translucent, about 5 minutes.
Add the diced tomatoes and minced garlic to the pot and cook for another 3 minutes, stirring occasionally.
Return the beef to the pot, add the beef stock, and bring to a simmer. Add mixed herbs, salt, and pepper to taste. Cover and let it simmer on low heat for 1 hour or until beef is tender.
Meanwhile, cut the cauliflower into florets and steam in a pot for 12-15 minutes, until soft.
Transfer the cooked cauliflower to a blender or use an immersion blender. Add butter, milk, salt, and pepper to taste. Blend until smooth and creamy.
Once the beef stew is cooked, taste and adjust seasoning if necessary. Serve the stew hot with a side of mashed cauliflower.
Calories per Serving: 450
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