Ingredients

The following ingredients have 7 Servings
  • 2 pounds beef sirloin tip (,or cut of choice, cut into 3/4 inch cubes, patted dry, and sprinkled with salt and pepper)
  • 2 tablespoons extra virgin olive oil
  • 1 pound baby carrots
  • 1 pound yellow onions (,chopped into 3/4 inch pieces)
  • 6 ounces small to medium-sized white button or cremini mushrooms (,quartered)
  • 1 cup dry white wine ((such as sauvignon blanc))
  • 6 celery stalks (,cut into 3/4 inch pieces)
  • 6 cloves garlic (,minced)
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves (,minced)
  • 1 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 1/3 cup all-purpose flour
  • 5 cups beef broth
  • 1 large head cauliflower (,cut into florets)
  • Sour cream

Instruction

  • Heat the olive oil in a large Dutch oven over medium high heat and sear the beef on all sides until brown, working in batches to prevent over-crowding. Transfer the beef to a plate and set aside.
  • Add the onions to the Dutch oven and cook until lightly browned, about 5-7 minutes. Transfer to a bowl and set aside. Next brown the carrots, adding more oil if needed. Transfer the carrots to the onions and set aside.
  • Add the mushrooms and cook for 2 minutes. Add the wine, bring to a boil, reduce to heat and simmer for about 3-4 minutes or until the wine is reduced by half.
  • Return the beef to the Dutch oven along with the onions, carrots, celery, garlic, tomato paste, bay leaves, thyme, pepper and salt. Stir to combine.
  • In a bowl, whisk together the beef broth and flour until all the lumps are gone. Add the beef stock mixture to the Dutch oven, stirring to combine. Bring the pot to a boil, reduce the heat to low, cover and simmer for at least one hour, preferably 2 hours.
  • Towards the end of the cooking, boil 4 quarts of water in a large pot and cook the cauliflower florets for 6-8 minutes or until tender. Drain and keep warm until ready to use.
  • Divide the cauliflower between the bowls and ladle the stew over the cauliflower. Serve with a dollop of sour cream and a sprig of fresh parsley.