Tender Beef Stew with Cauliflower Rice

Finely chop the onion, garlic, and carrot and put in a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• ½ Garlic clove (~ 0.1 oz)
• ½ Carrot (~ 1.7 oz)

Heat the canola oil in a non-stick frying pan and fry the beef for approx. 2-3 minutes. Season with salt, pepper, and paprika.

• 2 tsp Canola oil
• 5.3 oz Beef, chuck, cut into pieces
• Salt
• Black pepper
• ½ tsp Hot paprika, ground

Turn the heat to medium, add the vegetables and fry until the onions turn translucent.

Stir in the mustard and tomato paste. Fry for 2 minutes.

• ¼ tsp Yellow mustard
• 1 ⁠½ tsp Tomato paste

Deglaze with beer and cook until reduced completely.

• ½ cup Beer

Add the vegetable broth and let simmer over low heat for approx. 1 hour.

• 1 ⁠¼ cups Vegetable broth

Approx. 25 minutes before the end of cooking time, separate the cauliflower florets from the stem. Put 3-4 florets in a blender and blend using the pulse function until you get a rice kernel like consistency. Remove from the blender and repeat with the remaining florets.

• 8.8 oz Cauliflower (w/o stem)

Heat the canola oil in a non-stick frying pan over medium heat and fry the cauliflower for approx. 10 minutes, stirring occasionally and set aside.

• 1 Tbsp Canola oil

Approx. 5 minutes before the end of cooking time, stir in the cream cheese.

• 1 Tbsp Cream cheese

Serve on a plate with cauliflower rice.

Enjoy your meal!