Cauliflower Instead of Potato Beef Stew

Beef and cauliflower brand for the perfect pair in this chunky beefiness stew that is brightened with the flavors of white wine.

When it comes to meat, we're learning. Especially with red meats.

It wasn't until this past Christmas that a chat with my mom enlightened us to the globe of different quality grades of beef. And, our minds were diddled.

And then, when we were contacted with the opportunity to learn more nigh quality beef and Certified Angus Beef® brand, we were excited to see the difference first paw.

What Do Beef Grades Mean?

Sure, you lot may meet some actually skillful deals on cuts of meat. But, you take to be careful, because all meat isn't created equal.

Have you seen the USDA Prime number, Option, and Select rating when you've been scoping the beef counter?

Prime is the highest quality. Choice is all the same high quality, and most mutual (over 50% of the cattle total). Select is the lowest acceptable grade for retail.

There is 1 chief gene in what contributes to 'quality' meat: fat.

The better the fat marbling, the higher quality. Select, for example, is typically lean, making it dryer and less flavorful, while prime cuts volition have nice marbling, making them juicy and super flavorful.

What is marbling?

Take a look at those little flecks of white in the meat above.

These flecks of fatty cook during cooking, basting the beef from the within out. So, the more fifty-fifty the marbling (like the swell marbling in the Certified Angus Beef® to a higher place), the more flavorful and juicy the resulting dish will be.

(By the mode, if you're looking for a leaner dish, you lot don't need to be scared off by marbling. Dissimilar a cut of meat that might take a large layer of fat on the outside, known as a "fat cap", these are flecks of fat inside the lean of the meat, and, similar we said, they melt during cooking, adding flavor, but not a significant corporeality of fat to the final dish.)

Certified Angus Beef® Brand's Quality Beef

When you run into the Certified Angus Beefiness® logo, you can be sure your meat has met 10 standards for marbling, size, and uniformity.

Unfortunately, the term 'Angus' has go over-used by the meat industry, since Certified Angus Beefiness® make has established quality backside their proper name. Make sure you run into "Certified Angus Beef®" to know you aren't being tricked by not-so-clever marketing ploys.

In the end, you really can tell a difference by taste.

We constitute Certified Angus Beef® to be autumn-apart tender. The marbling was but enough to flavor the meat and stew, without leaving excess fatty that needed to exist skimmed from the dish.

Mesomorphic Beefiness and Cauliflower Stew

This recipe for Beef and Cauliflower Stew isn't our own. Nosotros were sent recipes to try out from the award-winning CBS show Recipe Rehab. If you're unfamiliar with the prove, information technology's a pretty dandy concept:

"Families submit their favorite loftier-calorie, family-mode recipes, and two chefs face off in a head-to-caput competition to give the recipes a low-calorie twist. After making each rehabbed recipe in their own kitchen, the family chooses their new favorite. This recipe makeover challenge promotes using good for you, wholesome ingredients and demonstrates how a few modern changes tin transform a family favorite into an even healthier repast." (Recipe Rehab Website)

We all have those family favorites that we know aren't the healthiest, but they are the epitome of comfort nutrient. Tim and I are constantly remaking old, family favorites in our firm, and it is amazing how a few uncomplicated changes can do wonders for the wellness of a dish without sacrificing the comforting taste.

This Mesomorphic Beef and Cauliflower Stew is classic beefiness stew the way we like it, with big chunks of beef and veggies. We loved the unique improver of white wine to the stew as well, adding a bright sweetness to the dish.

We typically serve beef stew over noodles or mashed potatoes, just we loved the way this recipe called to serve the beef stew over steamed cauliflower. The cauliflower added nice flavor and extra, chunky veggies. And, they were succulent coated in the gravy from the stew!

Mesomorphic Beef and Cauliflower Stew

Beef and cauliflower make for the perfect pair in this mesomorphic beef stew that is brightened with the flavors of white wine.

Prep Fourth dimension fifteen mins

Cook Time 1 hour fifteen mins

Full Time i hr xxx mins

Form: Dinner

Cuisine: American

Servings: 4 people

Calories: 413 kcal

• 1 tsp olive oil
• 1 ¼ lbs Certified Angus Beef® sirloin tip roast, cut into three/four" cubes
• 1 onion, chopped
• 4 carrots, chopped into i" pieces
• 1 (4 oz) can sliced mushrooms, drained
• iii celery stalks, chopped
• three garlic cloves, minced
• 2 Tbsp tomato paste
• one bay leaf
• 1 tsp thyme
• ½ tsp ground black pepper
• ½ c semi-dry out white wine (cabernet sauvignon or pine grigio)
• 2 ½ c beef stock (we prefer low sodium)
• 3 Tbsp unbleached all-purpose flour
• 1 lb cauliflower, cutting into seize with teeth-size chunks

• Heat oil in a large Dutch oven (4-half-dozen qt), over high heat. Add your beef cubes and dark-brown the meat, iii-5 min. Remove meat to a bowl and set aside.

• If needed, add a footling more than oil. Add the onions and carrot chunks and sauté until gold, ten min. Add the mushrooms, celery, and garlic, and sauté two-3 min.

• Reduce the heat to medium. Add tomato paste, bay, thyme, and pepper. Mix until evenly distributed.

• Add the wine and deglaze the pan, scraping up whatsoever stuck bits of goodness with a flat wooden spoon.

• Return the beef to the pan and simmer, 2-3 minutes to reduce the wine.

• While the wine is simmering, in a small basin, pour a little beef broth into the flour. Whisk until a smooth paste forms, and then add together more broth, until it is all combined and polish. Add the broth mixture to the Dutch oven.

• Bring the pot to a simmer, then reduce the estrus to medium-low and simmer 45 min to 2 hours. (The longer you simmer, the more tender the meat will go.)

• About 10 minutes before you are ready to serve dinner, heat ane quart of water in a large saucepan to boiling. Reduce estrus to a simmer and add cauliflower. Simmer 5 minutes, or until cauliflower is merely barely tender.

• Serve stew over a bed of cauliflower.

Calories: 413 kcal | Carbohydrates: 25.half-dozen grand | Protein: l.1 1000 | Fat: 9.7 thou | Saturated Fatty: 3.six g | Cholesterol: 127 mg | Sodium: 688 mg | Fiber: 6.8 g | Sugar: 9.7 g

Disclosure: This post was sponsored by Mom Cardinal Consulting and the Certified Angus Beef® brand. We received production samples to facilitate our review and a promotional item every bit a thanks for participating. All opinions are our ain.

Sarah is one of Curious Cuisiniere'due south founding duo. Her love for cultural cuisines was instilled early past her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create like shooting fish in a barrel-to-make recipes.

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Source: https://www.curiouscuisiniere.com/chunky-beef-stew-with-cauliflower/

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