Low-Carb Beef Stew with Cauliflower Mash

Brown the beef: Heat oil in a large pot or Dutch oven. Sear beef cubes on all sides until browned. Remove and set aside.

For this step: 2 tbsp olive oil or avocado oil

Build the flavor base: Add onion and garlic to the same pot; sauté until fragrant. Stir in tomato paste and smoked paprika.

For this step: 1 small yellow onion (chopped), 2 tbsp tomato paste, 1 tsp smoked paprika

Deglaze: Pour in beef broth and scrape up brown bits. Add vinegar, thyme, bay leaf, and carrots. Return beef to the pot.

For this step: 1 cup beef broth, 1 tbsp red wine vinegar (optional), 1 medium carrot (sliced thin (adds flavor, minimal carbs)), 1/2 tsp dried thyme, 1 bay leaf

Simmer: Cover and cook on low heat for 1½–2 hours, stirring occasionally, until beef is tender and sauce is rich and thickened.

Make the cauliflower mash: Steam cauliflower until very soft (8–10 min). Drain well, then blend with butter, cream, garlic, salt, and pepper until smooth.

For this step: 1 large head cauliflower (cut into florets), 2 tbsp butter, 2 tbsp heavy cream, Salt & pepper (to taste)

Serve: Spoon mash onto plates, top with stew, and garnish with fresh parsley.

For this step: Fresh parsley