Quick Beef Stew with Cauliflower Puree
Creamy cauliflower is low in carbohydrates, making it a good accompaniment (instead of potatoes) to this rich-tasting beef stew. To keep the beef cubes from sticking to the pan, let them form a crust before turning.
- Total Time:
- Servings: 4
Photography: David Loftus
Source: Everyday Food, September 2004
- 1 head cauliflower, (2 to 2 1/4 pounds), trimmed and broken into large florets
- 2 teaspoons olive oil
- 1 1/2 pounds trimmed rib-eye or sirloin steak, cut into 1-inch cubes
- Coarse salt and ground pepper
- 6 cloves garlic, sliced
- 2 tablespoons chopped fresh rosemary
- 1 1/2 pounds mixed fresh mushrooms, (such as button, cremini, and stemmed shiitake), halved or quartered
- 1 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons grated Parmesan, cheese
- 2 tablespoons butter
Place cauliflower in a large saucepan with 1 inch of water. Bring to a boil; reduce heat to medium. Simmer, covered, until very tender, 15 to 20 minutes.
Meanwhile, heat oil in a large skillet over high heat. Season beef generously with salt and pepper. Cook, turning, until browned, 5 to 7 minutes; transfer to a plate.
Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, just until fragrant (garlic will color quickly), about 1 minute. Add mushrooms, wine, and vinegar; cover, and cook until mushrooms release their liquid, about 5 minutes. Remove lid; simmer until mushrooms are tender but mixture is still saucy, 3 to 5 minutes more. Return beef; cook until heated through.
Meanwhile, with a slotted spoon, transfer cauliflower to a food processor; add Parmesan, butter, and 1 1/2 teaspoons salt. Process until very smooth. Spoon into shallow bowls and top with beef stew.