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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:
  • 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


  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. 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. 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. 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.

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