Beef Vegetable Stew

Ingredients

• 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.