Ingredients

The following ingredients have 4 Servings
  • 2 lbs. boneless beef chuck roast (cut into 1-inch pieces)
  • ½ cup onion (chopped)
  • 1 small rutabaga (cut into cubes)
  • 2 sweet potatoes (cut into cubes)
  • 2 carrots (cut into chunks)
  • 2 parsnips (cut into chunks)
  • 2 cups riced cauliflower
  • 2 cloves garlic (minced)
  • 6 cups beef stock
  • ½ tsp. dried thyme
  • 1 tbsp. fresh parsley (minced)
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Melt some cooking fat in a large saucepan placed over a medium-high heat.
  • Brown the beef on each side, and set aside.
  • Add the onion and garlic and cook until fragrant, about 5 minutes.
  • Add about½ of the stock to deglaze the bottom of the pan.
  • Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes).
  • Return the beef to the saucepan, add the remaining stock, and cover.
  • Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.
  • Adjust the seasoning, sprinkle with the fresh parsley, and serve.