Beef stew with horseradish whipped cauliflower

Posted on February 19, 2013

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This recipe was inspired by a dish I used to get from a restaurant called Ned Kelly’s where I was a waitress.  They would reduce the stew until it became basically meat, vegetables and gravy, then serve it over smashed redskin potatoes.  I would order it a couple of times a week during the winter months, and it was always hearty and delicious.  I made this version with grass fed beef, and cauliflower to keep it totally paleo.  The addition of fresh horseradish adds a fantastic contrast to the rich stew.

2 lbs grass fed beef stew meat

1 Tbsp bacon fat

2 large carrots chunked

1 large sprig rosemary

2 bay leaves

1 cup red wine

2 cups water or beef stock

1/2 cup pearl onions, peeled

salt and pepper

In a large ovenproof pot, heat bacon fat on medium high heat.  Add stew meat and brown on all sides, about 5 minutes.  Add wine and reduce heat to medium.  Bring to a simmer and add water or stock.  Bring that to a simmer and add carrots, onions, rosemary and bay leaves.  Cover pot and place in a 325 degree oven and allow to cook for around 3 hours, stirring periodically.  Once the stew is reduced to a thick, gravy like consistency, and meat is falling apart tender, season to taste with salt and pepper.  Remove rosemary stem and bay leaves, and  serve over horseradish cauliflower.  Enjoy!

For cauliflower:

1 head cauliflower

1 tsp grated fresh horseradish

2 Tbsp grass fed butter

1/4 cup almond milk

salt and pepper

Cut cauliflower into florets and boil over medium heat until tender, but not mushy.  Meanwhile, peel and finely grate the horseradish.  Drain cauliflower, and add along with all other ingredients to a blender or food processor.  Puree until smooth.

 

 

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