Red Wine Roast + Cauliflower Mash

Nothing says fall like a warm roast! Growing up, my mom used to always pull out the dutch oven around September when the leaves would turn and make delicious pot roasts, stews, goulash and more. So warm and hearty, which is exactly what I crave during the colder months. This red wine roast is incredible. Tender, juicy meat paired with soft carrots in a delicious, slightly sweet sauce. This dish literally screams fall and makes me want to eat the entire pot in front of a fireplace with a glass of wine. And the cauliflower mash? DAMN! I really out did myself with this one this time. Is it healthier than using potatoes….that is up for debate since I do load it with milk, sour cream and butter; but I would like to think that it is a little more nutrient dense and less carb heavy than using potatoes. Usually cauliflower substitutes are not good and I am not here trying to replace the joys of food with disgusting alternatives…live life and eat the foods you enjoy. That being said, this cauliflower substitute is actually freaking delicious. Roasting the cauliflower first helps caramelize and bring out the natural sugars and flavors. You also get some tasty charred bits that add a smokey flavor to the mash. Lastly, it reduces the watery liquid you usually get when you blanch or steam it.

For the Roast:

2 Yellow Onion, Diced
8 Ribs Celery, Chopped
8 Carrots, Sliced Thick
2 Lbs Chuck Beef, Cubed
2 Cups Red Wine
2 Cups Beef Broth
28oz Can Crushed Tomatoes
6 Tbsp Minced Garlic
2 Tbsp Worcestershire Sauce
1/2 Tbsp Onion Powder
1 Tbsp Basil
1 Tbsp Oregano
3-4 Bay Leaves
3 Sprigs Fresh Thyme
3 Tbsp Olive Oil
Salt + Pepper

For the Cauliflower Mash:

4 Cups Cauliflower Florets
2 Tbsp Minced Garlic
4 Tbsp Olive Oil
2 Tbsp Butter
3/4 Cup Whole Milk
1/2 Cup Sour Cream
Salt + Pepper

Serves: 6-8
Prep Time: 40 Minutes
Cook Time: 8-12 Hours

To Make the Roast:

Using paper towels, pat the beef dry and season generously with salt and pepper.
Heat a dutch oven (or large stock pot) over high heat and add in the olive oil. Once hot, add in the beef and brown on each side for 2-3 minutes. When the beef is browned on all sides, transfer to a plate and set aside.
Reduce the heat to medium and add in the onions, celery and carrots and season with salt and pepper (about 2 tsp salt and 1 tsp pepper). Cook for 5 minutes until the begin to soften, stirring frequently to prevent burning. Add in 2 tbsp of garlic and cook for another 2 minutes.
Next, add in the red wine and bring to a simmer. Cook for 8-10 minutes to reduce the wine, stirring frequently.
Once the wine has reduced by about half, add in the beef broth. crushed tomatoes, worcestershire, onion powder, basil, oregano, and the rest of the minced garlic (4 tbsp). Stir and bring to a simmer, stirring frequently, and cook for 10 minutes.
After 10 minutes, reduce the heat to low. Add the beef back in along with the bay leaves and thyme. Stir to combine, cover and let cook for 8-12 hours. *A few notes: the longer you cook this, the more the flavors incorproate and the beef gets more tender. You will need to check and stir the stew every few hours to prevent burning. My method is to cook it on low on the stove for 8 hours, stirring every hour and then turning the heat off, covering it and letting it sit overnight. Then when I am ready to serve, I will turn the heat back on to heat through.*

To Make the Cauliflower Mash:

Preheat the oven to 400 degrees Fahrenheit.
In a large mixing bowl, add the cauliflower florets, minced garlic, olive oil, and sprinkle with salt + pepper. Toss to combine and transfer to a baking sheet.
Place in the oven and roast for 30-35 minutes until the cauliflower is tender and slightly charred on the outside.
When the cauliflower is done, transfer to a pot. Add in the milk, sour cream and butter. Using an immersion blender, carefully puree the cauliflower until smooth. Taste and adjust the salt + pepper to your liking. *You can also make this in a blender or food processor if you do not have an immersion blender.*
Turn the heat on low, stirring frequently to heat the mash through.

Assembly:

When the roast and cauliflower are ready to go, divide the cauliflower mash between bowls. Using a spoon, make a little well in the center of the mash and top with the stew!