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Paleo Beef Stew and Cauli Mash Recipe

Louise Hendon | May 15
Paleo Beef Stew and Cauli Mash Recipe #paleo https://paleoflourish.com/paleo-beef-stew-cauli-mash-recipe

There are so many ways to cook beef but beef stew is undeniably one of the most comforting. There’s something about the hearty beef, succulent veggies, and stick to your ribs sauce that just can’t be replicated. Cookbooks and the internet abound with beef stew recipes but we’d like to submit one more for your consideration, our Paleo beef stew with cauliflower mash. What makes this stew so good? It all starts with the the beef, which is bolstered by sauteed onions and garlic alongside earthy mushrooms. Once the rest of the veggies join the party, we top everything off with fragrant herbs and meaty broth. Cauliflower mash is the perfect side dish to pair with this stew. Together, you’ll have a meal that satisfies the appetite and puts whole foods in the spotlight.

Beef Broth: Store Bought or Homemade

Is it better to buy broth or make it yourself? Truthfully, there is no single right answer. Homemade broth is delicious and your know exactly what the ingredient list looks like but store bought broth is a huge time saver, especially when it comes to getting dinner on the table in the middle of the week. I use both, depending on the situation.

Homemade – I like to use the make ahead method for homemade broth. I’m a lot more likely to reach for homemade if all I need to do is open my freezer rather make broth from scratch every time. Bone broth isn’t hard to make ahead in your crockpot.

Store bought – Nothing wrong with buying broth as long as you read the ingredient list carefully. Keep a special lookout for sodium, artificial flavors, and preservatives. I always buy my broth with no added salt, that way I control the sodium levels.

Tips for Buying Veggies for Stew

  • Don’t feel like you need to buy the prettiest veggies – Stew is a great place for dented zucchini to shine. If you shop at a farmer’s market, ask if they have a “stew basket” for fresh but unsightly veggies sold at a discount.
  • Don’t be afraid to buy what looks good – Zucchini looking sad? Just substitute summer squash instead!

Craving Beef? Paleo-Friendly Beef Recipes Beyond Beef Stew

If you like beef, you’re in luck. There are so many incredible Paleo-friendly beef recipes. Check out a few of our favorites below. You’re sure to find something to please every taste!

Or check out even more Paleo beef recipes here!

Paleo Beef Stew and Cauli Mash Recipe #paleo https://paleoflourish.com/paleo-beef-stew-cauli-mash-recipe

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Paleo Beef Stew and Cauli Mash Recipe #paleo https://paleoflourish.com/paleo-beef-stew-cauli-mash-recipe

Paleo Beef Stew and Cauli Mash Recipe


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Irish

Description

This satisfying beef stew is sure to become a family favorite.


Ingredients

For the stew

  • 1 Tablespoon (15 ml) of olive oil
  • 21oz stewing beef chunks (600g), diced
  • 1 medium onion (110 g), peeled and diced
  • 2 garlic cloves (6 g), peeled and crushed
  • 5.3oz (150g) of white button mushrooms, sliced
  • 2 cups (480 ml) of beef broth
  • 1 can (400 g) of diced tomatoes
  • 1 sprigs rosemary
  • 3 sprigs thyme, plus extra to garnish
  • 1 bay leaf
  • 1 large zucchini (120 g), cut into chunks
  • salt and freshly ground black pepper

For the cauliflower mash

  • 1 large head (600 g) of cauliflower
  • 1 Tablespoon (15 ml) of ghee
  • salt and white pepper

Instructions

  1. Over high heat, heat the oil in a large pan and brown the beef. Remove with a slotted spoon and set aside. Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add the mushrooms and increase the heat, cooking until the mushrooms have caramelized.
  2. Return the beef to the pan, along with any resting juices, and add the broth, tomatoes, and herbs. Bring to a simmer, then cover with a lid, cooking for 2 hours. Stir occasionally. Add the zucchini in the final hour.
  3. While the stew is cooking, chop the cauliflower into medium chunks. Add to a pan of boiling, salted water and cook until completely tender. Drain well and return to pan. Add the ghee and mash until soft. Season with salt and white pepper and set aside to keep warm.
  4. After two hours of cooking the 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 freshly ground black pepper.
  5. Serve with cauliflower mash and garnish with fresh thyme.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 555
  • Sugar: 9 g
  • Fat: 39 g
  • Carbohydrates: 18 g
  • Fiber: 6 g
  • Protein: 30 g