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Hearty Beef Stew over Mashed Cauliflower

Hearty Beef Stew over Mashed Cauliflower

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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Servings

4 Servings

Ingredients

  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder
  • 1½ lbs. boneless chuck roast fat trimmed
  • 1 8 oz. package sliced baby bella mushrooms
  • 3 cups low-sodium chicken broth divided
  • 2 teaspoon Dijon mustard
  • 2 teaspoon balsamic vinegar
  • 1 tablespoon sugar-free low-carbohydrate maple syrup
  • 1 teaspoon thyme 2 cloves garlic minced, divided
  • 1 16-oz. bag frozen cauliflower florets

Instructions

  • Rub the salt, pepper, and onion powder onto the roast, and place it into the slow cooker. Add the mushrooms. 
  • Whisk two cups of the chicken broth with the Dijon, balsamic vinegar, syrup, thyme, and half of the garlic. Pour mixture over roast.
  • Cook on low for 8 to 10 hours or on high for 4 to 6 hours. 
  • About 10 to 20 minutes before serving the meal, cook the frozen cauliflower according to package directions; drain excess liquid. In a medium bowl, mash the cooked cauliflower with the remaining chicken broth and garlic. 
  • Serve beef stew on top of mashed cauliflower to enjoy as a complete Lean & Green Meal.
  • Lean & Green Meal: 300 calories | 10g fat | 11g carbohydrates | 42g protein