A lighter version of beef stew, this hearty, slow-cooked meal is full of flavor. Serving mashed cauliflower on the side provides half the calories of regular mashed potatoes and is another great way to lighten up this meal without sacrificing taste.
- 1 tbsp. olive oil
- 1 1/2 lb. grass-fed beef chuck, cut into 1 inch chunks
- 2 tbsp. Bob’s Red Mill Almond Flour
- 1 large onion, diced
- 8 oz. mushrooms, sliced
- 1 tsp. dried thyme or 2 tsp. fresh thyme leaves
- 1 1/2 cups unsalted beef broth
- 1 1/2 cups dry red wine, such as Burgundy
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (15 oz.) can no-salt-added diced tomatoes
- 1/4 cup chopped fresh parsley
- 3 strips low-sodium bacon, cooked and crumbled
- 1 (12 oz.) pkg. Birds Eye mashed cauliflower, prepared according to package
- Preheat oven to 325 degrees. Heat oil in a large ovenproof pot on high. Season beef with salt and pepper (if desired) and toss with flour. Add beef and flour to pot and cook 5 minutes, stirring occasionally.
- Add onion, mushrooms and thyme to pot; continue to cook until vegetables have softened and beef has browned, 3–5 more minutes, stirring occasionally.
- Remove from heat and stir in broth, wine, carrots, celery and tomatoes. Cover and transfer to oven. Braise until meat is tender and broth has thickened, 3–4 hours.
- Stir in parsley and top with crumbled bacon. Serve with cauliflower mash.
550 CALORIES Per Serving
SATURATED FAT: 9G