Cozy Beef Stew Recipe
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5.0
24 reviews
Excellent
Cozy Beef Stew Recipe
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Cozy Beef Autumnal Stew is the perfect thing for a cold day. This beef stew borrows flavors from lomo saltado and is on a bed of cauliflower mash.
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Ingredients
Cozy Beef Stew:
- 1 1/2 pounds cubed beef stew meat
- kosher salt
- 2 tablespoons all-purpose flour (optional step!)
- 1 tablespoon olive oil
- 1 yellow onion peeled and finely diced
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoon ground sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 4 garlic cloves peeled and minced
- 1/4 cup soy sauce
- 1 1/2 cups beef broth
- 1 delicata squash cut in half lengthwise, seeds scooped out and sliced into moon shape-slices (about 1-inch thick)
- 1 pound of small baby potatoes (you could also use carrots)
Creamy Cauliflower Puree:
- 1 head of cauliflower florets removed
- 2 tablespoons unsated butter
- kosher salt to taste
- freshly ground black pepper to taste
- Micro greens or minced Italian parsley as garnish
Instructions
For Pot Instructions:
- Preheat oven to 350 F. Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess. This step is optional but good if you're looking for a nice crust on the meat.
- Place a large Dutch oven over medium heat. Add a tablespoon of olive oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 10 minutes.
- Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
- Pour in the beef broth and add in the reserved seared meat. Bring to a gentle simmer and then cover with a lid and transfer to the oven to cook for about 3 hours. I like to check it at the 2 hour mark and add any more broth, if necessary.
- At the 3 hour mark, add in the delicata squash and potatoes (or carrots) and cook for an additional 30 minutes. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve with creamy cauliflower mash (below), regular mashed potatoes or polenta.
To Make the Creamy Cauliflower Mash:
- Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.
- When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a spoonful of the stew. Garnish with microgreens or minced Italian parsley.
Notes
- Tips and Tricks:
- Tips and Tricks:
- Equipment:
- Equipment:
- Dutch Oven Pot | Instant Pot | Tongs | Cutting Board | Chef's Knife |
- Different cuts of meat: Chuck stew is the most common for braising. This cut of meat has a lot of connective tissue and this allows for a lot of moisture in the braising process.
- Coating the meat in flour - This contributes to a nice crust on the meat. I sometimes do this, depending on my laziness lol.
- Braising vs. Stewing - The only difference is the size of the meat. When you braise a cut of meat, it usually refers to a large cut of meat like a pot roast. Stewing refers to small cuts of meat.
Nutrition Information
Show Details
Calories
152kcal
(8%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
882mg
(37%)
Potassium
587mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1689IU
(34%)
Vitamin C
19mg
(21%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 882mg | 37% |
| Potassium | 587mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 19mg | 21% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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