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Gallery Quick Beef Stew with Cauliflower Puree Credit: David Loftus Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Quick Beef Stew with Cauliflower Puree Credit: David Loftus

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Quick Beef Stew with Cauliflower Puree      Credit: David Loftus

Quick Beef Stew with Cauliflower Puree

Credit: David Loftus

Quick Beef Stew with Cauliflower Puree

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

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.

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.

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.

Reviews (3)

 Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        2    3 star values:        5    2 star values:        3    1 star values:        0

Reviews (3)

Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        2    3 star values:        5    2 star values:        3    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 0

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 0

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 0

  • 5 star values: 1 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/03/2008   Really very delicious. I used dried rosemary instead, and it worked fine. I would use 1/2 - 1 teaspoon. I will make this again!  

Martha Stewart Member     Rating: Unrated       03/10/2008   This is a nice one! I didn't use the vinegar.  

Martha Stewart Member     Rating: Unrated       02/15/2008   My husband and I really like this recipe. We cut way back on the vinegar when making the reduction because it's very overpowering otherwise. The cauliflower puree is a great alternative to mashed potatoes and our kids like it. Overall, it's more of an adult meal than a kid one, but our oldest son likes it.

    Martha Stewart Member

    Rating: Unrated 10/03/2008

Really very delicious. I used dried rosemary instead, and it worked fine. I would use 1/2 - 1 teaspoon. I will make this again!

Rating: Unrated

Rating: Unrated 03/10/2008

This is a nice one! I didn’t use the vinegar.

Rating: Unrated 02/15/2008

My husband and I really like this recipe. We cut way back on the vinegar when making the reduction because it’s very overpowering otherwise. The cauliflower puree is a great alternative to mashed potatoes and our kids like it. Overall, it’s more of an adult meal than a kid one, but our oldest son likes it.

All Reviews for Quick Beef Stew with Cauliflower Puree

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quick Beef Stew with Cauliflower Puree

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest