Ingredients
Slow Cooked Beef and White Beans
- 1 TBSP 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
- 7 oz Cannellini beans drained and rinsed
- 1/2 head Cauliflower cut into florets
- 1 TBSP Milk
- 1 TBSP Horseradish sauce
- 1/2 cup Baby spinach garnish
Sweet Tea
- 24 oz Sweet tea cold
- Ice cubes (optional)
Instructions
- 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. Cook onion, celery, and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Then add to the slow cooker along 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 a saucepan of boiling water for 7-8 minutes until tender. Drain. Use an immersion blender to blend with milk and horseradish until smooth. Season. (Alternatively, blend with a conventional blender in batches or mash with a potato ricer.)
- Divide the mash among serving plates and top with the beef.
- Serve with baby spinach and cold sweet tea, over ice if desired.
Nutrition
Calories: 511kcal | Carbohydrates: 44g | Protein: 35g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 341mg | Potassium: 1777mg | Fiber: 11g | Sugar: 12g | Vitamin A: 3589IU | Vitamin C: 86mg | Calcium: 203mg | Iron: 8mg
Slow Cooked Beef and White Beans
Ingredients
Slow Cooked Beef and White Beans
- 1 TBSP 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
- 7 oz Cannellini beans drained and rinsed
- 1/2 head Cauliflower cut into florets
- 1 TBSP Milk
- 1 TBSP Horseradish sauce
- 1/2 cup Baby spinach garnish
Sweet Tea
- 24 oz Sweet tea cold
- Ice cubes (optional)
Instructions
- 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. Cook onion, celery, and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Then add to the slow cooker along 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 a saucepan of boiling water for 7-8 minutes until tender. Drain. Use an immersion blender to blend with milk and horseradish until smooth. Season. (Alternatively, blend with a conventional blender in batches or mash with a potato ricer.)
- Divide the mash among serving plates and top with the beef.
- Serve with baby spinach and cold sweet tea, over ice if desired.
Nutrition
Calories: 511kcalCarbohydrates: 44gProtein: 35gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 79mgSodium: 341mgPotassium: 1777mgFiber: 11gSugar: 12gVitamin A: 3589IUVitamin C: 86mgCalcium: 203mgIron: 8mg
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