You can’t go wrong with this hearty stew for dinner!
- 1 Tablespoon (15 ml) of olive oil
- 21 oz diced stewing beef chunks (600g)
- 1 medium onion (110 g), peeled and diced
- 2 garlic cloves (6 g), peeled and crushed
- 5.3oz white button mushrooms (150g), sliced
- 1 large carrot (50 g), peeled and cut into chunks
- 2 cups (480 ml) of beef broth
- 1 cup Carrot-and-Beet sauce
- 1 sprigs rosemary
- 3 sprigs thyme, plus extra to garnish
- 1 bay leaf
- 1 large zucchini (120 g), cut into chunks
For the cauliflower mash
- 1 large head cauliflower (600 g)
- 1 Tablespoon (15 ml) of ghee
- Heat the oil in a large pan and brown the beef in batches over high heat. Remove with a slotted spoon and set aside. Add the onion and garlic to the same pan and cook over a low-moderate heat until softened. Add the mushrooms and carrots and increase the heat, cooking until they have caramelised.
- Return the beef to the pan, along with any resting juices and pour the broth and the Carrot-and-Beet sauce into the pan. Add the herbs and bring to a simmer. Once simmering, reduce the heat to very low and cover with a lid, cooking for 2 hours. Stir occasionally. Add the chopped courgettes in the final hour.
- While the stew is cooking, chop the cauliflower into equal-sized medium chunks. Add to a pan of boiling, salted water and cook until completely tender. Drain well and add the ghee. Mash until completely soft. Season with salt and set aside to keep warm.
- After 2 hours of cooking the beef stew, remove and discard any visible herbs and check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few minutes, stirring regularly. Season with salt and serve with cauliflower mash.
All nutritional data are estimated and based on per serving amounts.
- Calories: 597
- Sugar: 13 g
- Fat: 43 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g