Name: Boeuf Bourguignon With Cauliflower Mash Recipe
Total time: 105 min
Yield: 4
Cuisine: French

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

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Magnesium

Manganese

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Cold nights meet warm stew. Check-out our delicious low-carb take on this classic french dish. Our cauli mash will soak up the sauce to ensure you enjoy every drop!.

How to make Boeuf Bourguignon With Cauliflower Mash Recipe

Anne Aobadia

Crawler

French

<p>Cold nights meet warm stew. Check-out our delicious low-carb take on this classic french dish. Our cauli mash will soak up the sauce to ensure you enjoy every drop!.</p>

Non Vegetarian

85 g butter

3 600 g chuck roast, cut into 1.5" cubes

140 g bacon or smoked pork belly , cut into small pieces

85 g pearl onionpearl onions

3 garlic clove, slicedgarlic cloves, sliced

1 carrot, slicedcarrots, sliced

85 g mushrooms, sliced

475 ml dry red wine

2 bay leafbay leaves

0.5 tsp dried thyme

salt and ground black pepper

800 g cauliflower

85 g butter or olive oil

Place a dutch oven or large heavy-bottomed pot over high heat.  add half of the butter. 

step 1

Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won't get a nice brown finish on your meat.  season generously with salt and pepper. 

step 2

Once all the meat is nicely browned,  remove it from the pan and set aside for later. 

step 3

Add the bacon and vegetables to the dutch oven or pot along with the remaining butter and sear over medium-high heat. 

step 4

Once the vegetables and pork have cooked for a couple of minutes,  add the seared beef back to the dutch oven.  add wine and seasonings.  stir and bring to a boil. 

step 5

Lower the heat and let simmer (with the lid on) for 1. 5 hours or until the meat is very tender.  check every now and then and add water if too much liquid has evaporated.  season with salt and pepper to taste. 

step 6

While the stew is simmering,  make the mash.  rinse and trim the cauliflower and cut into small pieces or florets.  you can use both the stem and the leaves. 

step 7

Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy.  drain and discard the water. 

step 8

Add butter and use an immersion blender to reach the desired consistency.  a hand-held electric mixer works as well.  season with salt and pepper to taste.  

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