Servings: 8

Weight Watcher Smart Points: 4

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ready In: 75 Minutes


  • 1 lb baby carrots
  • 2½ lb Certified Angus Beef sirloin-tip, trimmed of excess fat, cut in ¾ - 1 in cubes and patted dry on paper towels
  • 1 lb cauliflower, cut into florets
  • 6 celery stalks, cut into ¾ in pieces
  • 2 tsp fresh thyme leaves, minced
  • 6 cloves garlic
  • 1 tsp ground black pepper
  • 6 oz fresh shitake mushrooms, stems removed and quartered
  • 3 oz organic tomato paste
  • 5 cups organic vegetable broth
  • 1 lb yellow onions, diced in ¾ in pieces


  1. In 2 quart mixing bowl, whisk flour and beef broth together until any lumps are gone.Spray pot or dutch oven (6 quart) with oil and place on medium high heat
  2. When pot is heated, brown beef in three batches, adding more spray for each batch
  3. Do not over crowd pot, its bottom should be visible.Spray non stick saute pan with oil and heat on medium high
  4. Add onions and cook, stirring occasionally until brown and soft
  5. Remove pan and reserve; repeat with carrots, cooking until browned.Once beef is browned; add mushrooms to Dutch oven and cook for 1 minute.Return browned beef to Dutch oven; add caramelized onions and carrots, as well as celery, garlic, tomato paste, thyme leaves, and ground pepper
  6. Stir in flour and vegetable broth mixture.Bring pot to a simmer, then reduce to low heat and cook for 45 minutes or up to 2 hours if time permits
  7. The longer the stew simmers, the more tender the beef with become.) While stew is simmering, occasionally check it and skim any excess fat from the top.Bring 4 quarts of water to a simmer in large pot
  8. Place cauliflower florets in simmering water and cook 8 minutes or until tender
  9. Drain and keep cauliflower warm.Divide cauliflower equally among 8 bowls, then ladle stew over cauliflower.

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