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Beef and "Barley" Stew, Cauliflower

Tender beef stew meat simmered with vegetables in a rich broth, built on cauliflower in place of barley.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 1 1/2 lbs beef stew meat cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups beef broth
  • 2 tbsp tomato paste
  • 1 medium head cauliflower chopped small
  • Salt and black pepper to taste
  • Chopped parsley, for garnish

Instructions

  • Heat olive oil in a large pot over medium-high heat. Brown beef in batches, about 4–5 minutes. Remove and set aside.
  • Add onion, carrots, and celery, cooking 6–7 minutes until softened.
  • Stir in broth and tomato paste, then return beef to the pot.
  • Cover and simmer 1 hour to 1 hour 15 minutes, until beef is tender.
  • Add cauliflower and simmer 12–15 minutes more, until tender.
  • Season with salt and pepper, garnish with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 26g | Fat: 17g | Fiber: 3g
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