Cozy Beef Stew Recipe

5 from 8 votes

Cozy Beef Autumnal Stew is the perfect thing for a cold day. This beef stew borrows flavors from lomo saltado and is on a bed of cauliflower mash.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: American

Diet: Diabetic

Servings:

Cost: $14

1 1/2 pounds cubed beef stew meat
Kosher salt
2 tablespoons all-purpose flour (optional step!)
1 tablespoon olive oil
1 yellow onion peeled and finely diced
3 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 (you could also use carrots)

Preheat oven to 350 F. 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. This step is optional but good if you're looking for a nice crust on the meat.
Place a large Dutch oven over medium heat. Add a tablespoon of olive 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 10 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 in the reserved seared meat. Bring to a gentle simmer and then cover with a lid and transfer to the oven to cook for about 3 hours. I like to check it at the 2 hour mark and add any more broth, if necessary.
At the 3 hour mark, add in the delicata squash and potatoes (or carrots) and cook for an additional 30 minutes. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve with creamy cauliflower mash (below), regular mashed potatoes or polenta.

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.

Tips and Tricks:

Different cuts of meat: Chuck stew is the most common for braising. This cut of meat has a lot of connective tissue and this allows for a lot of moisture in the braising process.

Coating the meat in flour - This contributes to a nice crust on the meat. I sometimes do this, depending on my laziness lol.

Braising vs. Stewing - The only difference is the size of the meat. When you braise a cut of meat, it usually refers to a large cut of meat like a pot roast. Stewing refers to small cuts of meat.

Equipment: