Cozy Beef Stew Recipe
User Reviews
5
Cozy Beef Stew Recipe
Description
Cozy Beef Stew begins by seasoning cubed beef with salt and optionally dusting it with flour to enhance browning and texture. The beef is seared until golden crusts form, locking in juices. Aromatic ingredients including diced onion, tomato paste, cumin, paprika, coriander, oregano, and garlic are sautéed to build depth.
The stew is then simmered with soy sauce and beef broth, allowing the flavors to meld and the beef to become tender. The addition of delicata squash and potatoes provides natural sweetness and a tender contrast to the savory meat. Cooking in a Dutch oven over controlled heat ensures even cooking and a rich broth.
A creamy cauliflower purée prepared with butter, salt, and pepper complements the stew by adding a smooth, mild vegetable element, and microgreens or parsley garnish add freshness. This meal is well suited for cooler days when a filling, comforting dish is desired.
The optional flour coating on meat aids in crust development but can be skipped. Using different cuts like chuck stew meat provides connective tissue for moist results. The recipe works with standard stew methods and can be adapted to various cooking equipment.
Ingredients
Cozy Beef Stew:
- 1 1/2 pounds beef stew meat cubed
- 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 cumin ground
- 2 teaspoon paprika ground, sweet
- 1 teaspoon ground coriander
- 1/2 teaspoon oregano dried
- 4 garlic peeled and minced, cloves
- 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 potato you could also use carrots, small baby
Creamy Cauliflower Puree:
- 1 cauliflower florets removed, head
- 2 tablespoons unsalted butter
- kosher salt to taste
- black pepper to taste, freshly ground
- microgreens as garnish, or minced Italian parsley
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
- Flouring the beef before searing helps create a crust but is optional based on preference.
- Chuck stew meat is ideal for braising due to its connective tissue, yielding tender results.
- The recipe can be adapted for Dutch oven or Instant Pot cooking methods.
- Use tongs and a heavy pan for proper browning to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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