Asian Beef And Cauliflower Stew Food

ASIAN BEEF AND CAULIFLOWER

Steps:

• In a skillet, brown meat on all sides.
• Add the broth and cover and simmer until beef is tender, about an hour.
• Add cauliflower, green pepper, soy sauce, garlic, and ginger root if using.
• Cover and simmer until the veggies are tender.
• Combine cornstarch, sugar and water.
• Stir into meat mixture.
• Bring to a boil, stirring constantly.
• Cook until thickened.
• Serve on rice.

QUICK BEEF STEW WITH CAULIFLOWER PUREE

Steps:

• Place cauliflower in a large saucepan with 1 inch of water. Bring to a boil; reduce heat to medium. Simmer, covered, until very tender, 15 to 20 minutes.
• Meanwhile, heat oil in a large skillet over high heat. Season beef generously with salt and pepper. Cook, turning, until browned, 5 to 7 minutes; transfer to a plate.
• Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, just until fragrant (garlic will color quickly), about 1 minute. Add mushrooms, wine, and vinegar; cover, and cook until mushrooms release their liquid, about 5 minutes. Remove lid; simmer until mushrooms are tender but mixture is still saucy, 3 to 5 minutes more. Return beef; cook until heated through.
• Meanwhile, with a slotted spoon, transfer cauliflower to a food processor; add Parmesan, butter, and 1 1/2 teaspoons salt. Process until very smooth. Spoon into shallow bowls and top with beef stew.

BEEF WITH CAULIFLOWER (CROCK POT)

Steps:

• In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
• Reduce heat to medium, adding additional oil to pan if needed.
• Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
• Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
• Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
• Stir in red pepper, chili pepper.
• Stir in cooked cauliflower.
• Cover and cook on high for 20-30 minutes or until pepper is tender.
• Serve with yogurt, toasted almonds and cilantro if desired.