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5 from 5 votes

Cozy Beef Autumnal Stew with Creamy Cauliflower Mash

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4

Ingredients

Cozy Beef Stew:

  • 1 1/2 pounds of cubed beef stew meat 
  • Kosher salt 
  • 2 tablespoons olive oil 
  • 2 tablespoons flour
  • 1 yellow onion peeled diced
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoon ground sweet paprika 
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 4 garlic cloves peeled and minced 
  • 1/4 cup soy sauce
  • 1 1/2 cups beef broth 
  • 1 delicata squash cut in half lengthwise, seeds scooped out and sliced into moon shape-slices (about 1-inch thick) 
  • 1 pound of small baby potatoes

Creamy Cauliflower Puree:

  • 1 head of cauliflower florets removed
  • 2 tablespoons unsated butter
  • Salt to taste
  • Pepper to taste
  • Micro greens or minced Italian parsley as garnish

Instructions

For Instant Pot instructions: 

  • Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
  • Add a few tablespoons of oil to the bottom of the pan. Turn to the sauté function. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 15 minutes. 
  • Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 3 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits. 
  • Pour in the beef broth and add the reserved cubes of stew meat. Cover the Instant Pot with its lid. Use the manual setting and put to 15 minutes. Allow to come to pressure and cook for 15 minutes. When it’s done, use the quick release for pressure and carefully remove the lid. Give the broth a taste (be careful it’ll be hot!) and add any salt if needed. I added about 1/2 teaspoon. Add the delicata squash and potatoes. Place the lid on top and set Instant Pot to 10 minutes. When done, use quick release and serve over cauliflower mash. 

For Pot Instructions: 

  • Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess. 
  • Place a large Dutch oven over medium heat. Add a few tablespoons of oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 15 minutes. 
  • Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits. 
  • Pour in the beef broth and add the meat back to the pot. Bring the pot to a gentle boil and then immediately bring the heat down to medium-low. Cover the pot and simmer for about 2 to 3 hours, adding a bit more broth if needed. At the 2 hour mark, add the delicata squash and potatoes and cook for an additional 1 hour, or until the potatoes are tender. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve over cauliflower mash.

To Make the Creamy Cauliflower Mash:

  • Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.
  • When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a spoonful of the stew. Garnish with microgreens or minced Italian parsley.