Beef & Vegetable Stew with Cauliflower Rice

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp rice flour
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 3 cups cauliflower rice
• salt and pepper to taste

Method

1. 1

   Toss beef cubes with rice flour. Heat olive oil in a large pot over medium-high heat and brown the beef in small batches, without crowding the pot, 3-4 minutes per side — crowding the pot traps steam and prevents a deep sear, so work in batches even if it takes longer.

2. 2

   Remove beef, add onion, carrots, and celery, cooking 5-6 minutes until softened.

3. 3

   Stir in tomato paste, then return beef to the pot with broth and thyme.

4. 4

   Bring to a boil, reduce heat, cover, and simmer 75-90 minutes until beef is fork-tender.

5. 5

   Serve the stew ladled over cauliflower rice, sautéed separately for 5 minutes until tender.