I made this stew on a Wednesday and let it cook all day in my crock-pot while I worked. By dinner time, the whole house was filled with the hearty scent of beef and garam masala.
I’ve been making a lot of cauli-rice lately. I decided to switch things up and make cauli-couscous to serve my stew over. The cauli-couscous has a firmer texture than the cauli-rice that I’ve been making lately because it is baked and browned rather than cooked in broth.
My husband and dad rated this recipe a 9/10. I also really enjoyed it – it felt so fall-ish.
Main Dish Ingredients
1-2 lb boneless chuck roast, cut into 2-inch cubes
Dash of salt
Dash of pepper
2 sweet potatoes, peeled and cubed into 1 inch pieces.
1 8-oz packaged shredded carrots
1/2 cup onions, chopped
1 can tomato sauce
2 TBSP Tomato paste
3/4 cup beef broth
2 tsp garam masala
Side Dish Ingredients
1 container of cauli-crumbles – available in the produce section of some stores (or use Green Giant brand cauli-rice, which can be found in the frozen produce section of some stores)
1 TBSP Chopped, refrigerated garlic
2 tsp avocado oil
dash of salt
dash of pepper
2 TBSP Golden Raisens
2 TBSP Cilantro
2 TBSP chopped pecans
1.) Place beef in the bottom of your slowcooker.
2) Top beef with all other ingredients.
3.) Cook on low for 6-7 hours or until beef is done.
4.) a half hour before serving beef, preheat oven to 400 degrees.
5.) Place cauli-crumbles on a large cookie sheet and top with garlic and avocado oil. Combine ingredients until cauli-crumbles are coated with oil and garlic is distributed evenly throughout the cookie sheet. Sprinkle with salt and pepper.
6.) Cook cauliflower mixture for 20-25 minutes or until browned.
7.) Stir raisins, nuts and cilantro into cauli-couscous.
8.) Serve beef stew over cauli-couscous.
Recipe adapted from eMeals