Slow-Cooked Beef Stew with Cauliflower Mash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A rich, comforting stew with tender beef and a velvety cauliflower purée, perfect for chilly evenings without the carb load. This american-inspired beef (low carb) ready in about 505 minutes pairs pounds beef chuck roast, tablespoons olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, chopped carrot
• 2, sliced celery stalk
• 4 cloves, minced garlic
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 large head, chopped cauliflower
• 2 tablespoons unsalted butter
• 1 teaspoon, chopped fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Pat beef chuck dry with paper towels, then season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat, sear beef in batches for 3 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: Add remaining 1 tablespoon olive oil to the pot, sauté onion, carrot, and celery for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Return beef to the pot, pour in beef broth, and add thyme. Bring to a simmer, cover, and transfer to a slow cooker. Cook on low for 8 hours until beef is fork-tender.
4. Step 4: While stew cooks, steam cauliflower for 15 minutes until very tender. Drain well, then mash with butter, 1/4 cup reserved stew liquid, and a pinch of salt until smooth.
5. Step 5: Stir heavy cream into the stew and simmer uncovered for 10 minutes to thicken slightly. Season with additional salt and pepper to taste. Serve stew over cauliflower mash.