Paleo
Beef Stew
Creamy Mashed Cauliflower
Ingredients
- 2½ lb beef stew meat
- 1 onion, chopped
- 4 large carrots, cut into 1-inch chunks
- 4 stalks celery, cut into 1-inch chunks
- 3 cloves garlic, minced
- 2 bay leaves
- ¾ tsp salt
- ¾ tsp pepper
- 1 (14.5-oz) can low-sodium beef broth
- 1 (6-oz) can tomato paste
Instructions
- Combine beef, onion, carrots, celery, garlic, bay leaves, salt, and pepper in a 5- to 7-quart slow cooker.
- Whisk together broth and tomato paste in a bowl; add to cooker.
- Cover and cook on LOW 10 hours or until beef is tender. Discard bay leaves. Serve stew over Mashed Cauliflower.
Side Dish Ingredients
- 1 (16-oz) pkg frozen cauliflower florets
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower in boiling water to cover 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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