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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.

  • prep: 20 mins
    total time: 45 mins
  • servings: 4
Photography: David Loftus

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, September 2004

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Reviews (3)

  • 3 Oct, 2008

    Really very delicious. I used dried rosemary instead, and it worked fine. I would use 1/2 - 1 teaspoon. I will make this again!

  • 10 Mar, 2008

    This is a nice one! I didn't use the vinegar.

  • 15 Feb, 2008

    My husband and I really like this recipe. We cut way back on the vinegar when making the reduction because it's very overpowering otherwise. The cauliflower puree is a great alternative to mashed potatoes and our kids like it. Overall, it's more of an adult meal than a kid one, but our oldest son likes it.