Beef Stew over Cauliflower & Yellow Carrot Puree

I’ve got to say, and please excuse my modesty, but I really think I outdid myself with this one. It started off as a beef stew, a perfect, paleo-friendly, one-pot wonder that I’d be able to enjoy for days to come, but it ended up turning into so much more.


Serves: 4 – 6
Ready in: 3 hours

For the stew-
You’ll Need:
1 pound beef for stew (cut in 1-inch cubes)
1 large onion, cut into chunks
2 cloves garlic, peeled and crushed
1/4 pound yellow baby carrots*
1 tablespoon each fresh thyme and rosemary, plus more for garnishing
3 tablespoons olive oil, divided
1 14-oz can diced tomatoes
1/2 teaspoon crushed red pepper flakes

Here’s How:
1. Preheat the oven to 300 degrees.
2. In a large bowl, toss together the beef, onion, garlic, carrots, thyme, rosemary, two tablespoons of the olive oil, and salt and pepper to taste.
3. In a large dutch oven, heat the remaining tablespoon of oil over medium-high heat. Add the beef in an even layer and allow to brown about 5 minutes on each side.
4. Add the diced tomatoes, red pepper flakes and a pinch more of salt and pepper to the pot. Bring to a simmer, cover the dutch oven, and cook in the oven for two hours. Remove the lid, and turn the oven to broil, so that the meat browns. Remove from the oven, let cool, and serve over Cauliflower & Yellow Carrot Puree.

*orange baby carrots will work just as fine.


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