Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- 1 TBSP Honey to taste
- Ice cubes
Beef and White Beans
- 1 tsp Extra-virgin olive oil
- 8 oz Beef chuck roast or tri-tip steak, diced
- 1/2 Red onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot peeled and finely chopped
- 1 clove Garlic thinly sliced
- 1/4 TBSP Fresh rosemary chopped
- 1/4 cup Dry red wine
- 7 oz Crushed tomatoes
- 1 TBSP Balsamic vinegar
- 1 cup Cannellini beans drained and rinsed
Cauliflower Mash
- 1/2 head Cauliflower cut into florets
- 2 TBSP Milk
- 1 TBSP Butter
- 1 TBSP Horseradish sauce
- 1/2 cup Baby spinach for garnish
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove tea bags, let cool, and refrigerate until ready to serve over ice.
- Heat half the oil in an oven-safe pan over high heat. Sear the beef until browned. Transfer to a slow cooker.
- Heat the remaining oil over medium heat. Add onion, celery, and carrot, and cook for 6–7 minutes until soft. Add garlic and rosemary, and cook for 2 minutes. Transfer the mixture to the slow cooker with wine, tomatoes, vinegar, and beans.
- Set the slow cooker on high for 3–4 hours or low for 6–8 hours.
- Cook the cauliflower in boiling water for 7–8 minutes until tender. Drain and blend with milk and horseradish until smooth. Season to taste.
- Divide the cauliflower mash among serving plates and top with the beef.
- Garnish with baby spinach and serve with chilled ginger tea over ice.
Nutrition
Calories: 543kcal | Carbohydrates: 51g | Protein: 34g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 406mg | Potassium: 1751mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3776IU | Vitamin C: 87mg | Calcium: 218mg | Iron: 7mg
Slow Cooked Beef and Beans
Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- 1 TBSP Honey to taste
- Ice cubes
Beef and White Beans
- 1 tsp Extra-virgin olive oil
- 8 oz Beef chuck roast or tri-tip steak, diced
- 1/2 Red onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot peeled and finely chopped
- 1 clove Garlic thinly sliced
- 1/4 TBSP Fresh rosemary chopped
- 1/4 cup Dry red wine
- 7 oz Crushed tomatoes
- 1 TBSP Balsamic vinegar
- 1 cup Cannellini beans drained and rinsed
Cauliflower Mash
- 1/2 head Cauliflower cut into florets
- 2 TBSP Milk
- 1 TBSP Butter
- 1 TBSP Horseradish sauce
- 1/2 cup Baby spinach for garnish
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove tea bags, let cool, and refrigerate until ready to serve over ice.
- Heat half the oil in an oven-safe pan over high heat. Sear the beef until browned. Transfer to a slow cooker.
- Heat the remaining oil over medium heat. Add onion, celery, and carrot, and cook for 6–7 minutes until soft. Add garlic and rosemary, and cook for 2 minutes. Transfer the mixture to the slow cooker with wine, tomatoes, vinegar, and beans.
- Set the slow cooker on high for 3–4 hours or low for 6–8 hours.
- Cook the cauliflower in boiling water for 7–8 minutes until tender. Drain and blend with milk and horseradish until smooth. Season to taste.
- Divide the cauliflower mash among serving plates and top with the beef.
- Garnish with baby spinach and serve with chilled ginger tea over ice.
Nutrition
Calories: 543kcalCarbohydrates: 51gProtein: 34gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 406mgPotassium: 1751mgFiber: 11gSugar: 21gVitamin A: 3776IUVitamin C: 87mgCalcium: 218mgIron: 7mg
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