This satisfying beef stew is sure to become a family favorite.
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
- 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.
- 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.
- 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.
- 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.
- Serve with cauliflower mash and garnish with fresh thyme.
All nutritional data are estimated and based on per serving amounts.
- Calories: 555
- Sugar: 9 g
- Fat: 39 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g