Ah, the comfort of a warm, hearty dish, especially on a chilly evening when the world outside feels like a whirlwind of chaos. This Keto Beef Ragout with Cauliflower Mash is like a hug in a bowl. It’s rich, savory, and surprisingly light, thanks to the fluffy cauliflower mash that could almost convince you it’s the real deal—potatoes, that is. Imagine the crackling of leaves underfoot, the lingering scent of rain, and a dish that brings it all together in one delicious bite.
Steps
- Begin by preparing the cauliflower. Remove the stem and cut the cauliflower into florets. Boil a large pot of water, add the florets, and cook for about 10 minutes until tender.
- Reserve half a cup of the cooking water, then drain the cauliflower and return it to the pot. Add butter, chicken bouillon, and minced garlic. Mash the mixture, adding reserved water if needed, and season with salt and pepper.
- Prepare the ragout by dicing the onion and mincing the garlic. Heat olive oil in a large pot and sauté the onion and garlic over medium-low heat until soft.
- Add tomato paste to the pot and cook for five minutes, stirring frequently. This will caramelize the sugars in the paste.
- Pour in the red wine or beef broth and mix well. Add diced tomatoes, basil, oregano, bay leaf, soy sauce, and brown sugar to the pot.
- If using frozen shredded beef, thaw and drain excess liquid. Add the beef to the pot, stir, and let the mixture simmer gently for 30 minutes.
- After simmering, taste the sauce and adjust salt as needed, starting with half a teaspoon. Remove the bay leaf before serving.
Ingredients
- 1 bunch cauliflower
- 1 tablespoon butter
- 1/2 teaspoon chicken bouillon
- 1 clove garlic
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 yellow onion
- 2 cloves garlic
- 1 6oz can tomato paste
- 1/2 cup red wine or beef broth
- 1 28oz can diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 whole bay leaf
- 2 tablespoons soy sauce
- 1 teaspoon salt (optional)
- 2 teaspoons brown sugar
- 2 cups pre-cooked shredded beef
Nutritional Values
Calories: 1690.92 kcal | Carbohydrates: 134.88 g | Protein: 126.72 g | Fat: 71.4 g | Sodium: 6645.9 mg | Fiber: 43.08 g
FAQ
- Can I add vegetables to the ragout?
- Yes, you can enhance the flavor and texture by adding finely diced celery and shredded carrot along with the onion and garlic.
- Is there a substitute for red wine in this recipe?
- If you prefer not to use red wine, you can replace it with beef broth, which will provide a different but still deep flavor.
- What can I serve with the beef ragout besides mashed cauliflower?
- While mashed cauliflower is a low-carb option, serving the ragout over mashed potatoes is a more budget-friendly choice and provides more servings.
- How do I make the mashed cauliflower creamier?
- For a creamier mash, you can add ingredients like Parmesan cheese or cream cheese along with the butter and chicken base.
- What should I do if I don’t have a potato masher for the cauliflower?
- If you don’t have a potato masher, you can use an immersion blender to mash the cauliflower, adding some reserved cooking water if necessary for moisture.
Tips
- For added flavor and texture, consider incorporating finely diced celery and shredded carrots into the ragout along with the onion and garlic.
- If you’re looking for a more budget-friendly option, serve the ragout over mashed potatoes instead of mashed cauliflower.
- When preparing the mashed cauliflower, retain some of the cooking water to adjust the consistency if needed. Adding Parmesan or cream cheese can also enhance the creaminess.
- If you choose to use wine in the ragout, avoid sweet or dessert varieties to maintain the intended flavor profile.
Equipment
- Immersion Blender – Used for mashing the cauliflower.
- Potato Masher – If you prefer not to use an immersion blender.
- Large Pot – For boiling the cauliflower and cooking the ragout.
- Colander – For draining the cauliflower.
- Cheese Grater – If you decide to add shredded carrots to the ragout.
