Classic Beef Stew
Garlic Mashed Cauliflower
Ingredients
- 3 lb boneless chuck roast, cut into 1-inch pieces
- 2 Tbsp avocado oil
- 1 onion, coarsely chopped
- 6 cloves garlic, minced
- 4 large carrots, cut into 1½-inch pieces
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ cup organic beef broth
- 2 Tbsp tomato paste
- 2 bay leaves
- 1½ Tbsp arrowroot
- 2 Tbsp water
- ¼ cup chopped fresh parsley
Instructions
- Brown beef on all sides in hot oil in a large skillet over medium-high heat.
- Transfer beef to a 5- to 7-quart slow cooker; add onion, garlic, carrots, tomatoes, broth, tomato paste, and bay leaves. Cover and cook on LOW 8 hours or until meat is tender.
- Whisk together arrowroot and water; add to cooker. Uncover and cook on HIGH 15 minutes or until thickened. Discard bay leaves.
- Serve over Garlic Mashed Cauliflower recipe; sprinkle with parsley.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- ½ cup extra virgin olive oil
- 2 cloves garlic, mashed
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Cook cauliflower in boiling water to cover in a saucepan 10 minutes or until tender; drain well. Return cauliflower to pot over low heat.
- Stir in oil, garlic, salt, and pepper. Mash with a potato masher until smooth.
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