Cauliflower topped oven Beef Stew
1 1/2 lb. boneless beef chuck roast, trimmed and cut into 1 inch pieces(or stew meat)
1 medium onion, cut into wedges
1 ( 8 ounce ) package frozen cut green beans
1/2 cup all purpose flour or (xanthan gum thickener)
1 tsp. beef bullion
1 tsp. dry mustard
1 tsp. dried marjoram leaves
1/4 tsp. garlic powder
1/2 cup water
2 tsp. Worcestershire sauce
1 (14 1/2 or 16 oz) can diced tomatoes, undrained
Mashed Cauliflower(1 medium) Topping
cook cauliflower in boiling water until almost soft, drain, wipe with paper towel to get moisture out. mash the cauliflower with a potato masher or in a blender; add 3 tbs butter, 3/4 cup half and half, 1 egg slightly beaten, 2 tbs. grated Parmesan cheese, and 1/2 tsp. garlic powder
Heat oven to 325 F. In ungreased 3 quart casserole, combine all stew ingredients; mix well. (mixture will be thick) Cover and bake for 2 1/2 hours until meat and vegetables are tender. Spoon cauliflower mixture over stew and heat in oven for another 20 minutes or until everything is hot. 6 servings; 8 carbs
Recipe submitted by Edith Weil
1 1/2 lb. boneless beef chuck roast, trimmed and cut into 1 inch pieces(or stew meat)
1 medium onion, cut into wedges
1 ( 8 ounce ) package frozen cut green beans
1/2 cup all purpose flour or (xanthan gum thickener)
1 tsp. beef bullion
1 tsp. dry mustard
1 tsp. dried marjoram leaves
1/4 tsp. garlic powder
1/2 cup water
2 tsp. Worcestershire sauce
1 (14 1/2 or 16 oz) can diced tomatoes, undrained
Mashed Cauliflower(1 medium) Topping
cook cauliflower in boiling water until almost soft, drain, wipe with paper towel to get moisture out. mash the cauliflower with a potato masher or in a blender; add 3 tbs butter, 3/4 cup half and half, 1 egg slightly beaten, 2 tbs. grated Parmesan cheese, and 1/2 tsp. garlic powder
Heat oven to 325 F. In ungreased 3 quart casserole, combine all stew ingredients; mix well. (mixture will be thick) Cover and bake for 2 1/2 hours until meat and vegetables are tender. Spoon cauliflower mixture over stew and heat in oven for another 20 minutes or until everything is hot. 6 servings; 8 carbs
Recipe submitted by Edith Weil
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