Beef & Mushroom Bourguignon with Cauliflower Mash

Ingredients

• Beef stew meat, cubed
• Mushroom, sliced
• Onion, chopped
• Carrots, chopped
• Celery, chopped
• Beef broth
• Tomato paste
• Dried thyme
• Bay leaf
• Cauliflower, chopped
• Olive oil
• Salt and pepper to taste

Instructions

1. Sear beef cubes in olive oil in a Dutch oven or large pot until browned.
2. Remove beef and set aside.
3. Sauté onion, carrots, and celery in the same pot until softened.
4. Add mushrooms and cook until browned.
5. Return beef to the pot.
6. Stir in tomato paste, thyme, bay leaf, salt, and pepper.
7. Pour in beef broth, ensuring the beef is mostly submerged.
8. Bring to a simmer, then cover and cook in the oven at 325°F (160°C) for 2-3 hours, or until the beef is tender.
9. While the beef is cooking, steam or boil cauliflower until tender.
10. Drain cauliflower and mash until smooth.
11. Serve beef bourguignon over cauliflower mash.