Lightened Irish Beef Stew (Printer View)

Tender lean beef braised with herbs and vegetables, served with smooth cauliflower mash for a wholesome meal.

# What You'll Need:

→ Beef Stew

01 - 1 lb lean beef stew meat, trimmed and cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 3 cups low-sodium beef broth
08 - 1 cup dry red wine or additional broth
09 - 2 tablespoons tomato paste
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - Salt and freshly ground black pepper to taste
15 - 1 cup frozen peas

→ Cauliflower Mash

16 - 1 large head cauliflower, cut into florets
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons low-fat milk or milk alternative
19 - Salt and freshly ground black pepper to taste
20 - Fresh chives, finely chopped, optional for garnish

# Method Steps:

01 - Pat beef dry with paper towels and season with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown beef on all sides in batches, approximately 3-4 minutes per batch. Remove and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, dried thyme, dried rosemary, and bay leaves. Cook for 1 minute, stirring constantly.
04 - Return seared beef to the pot. Add red wine and scrape up any browned bits from the bottom using a wooden spoon. Pour in beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Remove lid and add frozen peas. Simmer for 5-10 minutes. Adjust seasoning with salt and pepper to taste.
06 - Place cauliflower florets in a pot of salted water. Boil for 10-12 minutes until very tender. Drain well and transfer to a food processor with butter and milk. Blend until smooth and creamy. Season with salt and pepper.
07 - Ladle hot stew into serving bowls and top with a mound of cauliflower mash. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It tastes like the stew your grandmother made, except you won't need a nap afterward.
  • The cauliflower mash is so creamy and rich that no one at the table will miss the potatoes, I promise.
  • Lean beef means the broth stays clear and clean, not greasy, which somehow makes the whole dish feel lighter even though it's deeply satisfying.
02 -
  • If your cauliflower mash turns out watery, it's because you didn't drain it well enough after boiling, so really squeeze it out with a clean kitchen towel or press it through a fine sieve.
  • Beef stew is one of those dishes that actually tastes better the next day after the flavors have had time to marry together, so don't stress if you're making it ahead.
03 -
  • If your stew tastes a bit thin, don't reach for cornstarch, instead remove a cup of cooked vegetables, mash them into a paste, and stir them back in for a naturally thickened broth.
  • The quality of your beef broth matters more than you think, so taste it first to make sure it's something you'd actually drink before it becomes the base of your stew.
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