Beef and Cauliflower Stew with Tomatoes, Garlic, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours

Quick Ingredients

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes
• 3 cups (720 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 large head cauliflower, cut into florets (about 5–6 cups)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, to finish)

Do This

• 1) Pat beef dry, season with salt and pepper, then sear in oil in a Dutch oven over medium-high heat (8–10 minutes total).
• 2) Sauté onion until soft (6–8 minutes); stir in garlic (30 seconds) and tomato paste (1 minute).
• 3) Add tomatoes, broth, Worcestershire, thyme, rosemary, and bay leaf; scrape up browned bits.
• 4) Return beef to pot; bring to a simmer, cover, and cook on low for 75 minutes (gentle simmer).
• 5) Add cauliflower; cover and simmer 20–25 minutes until tender and beef is fork-tender.
• 6) Taste and adjust salt/pepper; stir in parsley and optional lemon juice.

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Why You’ll Love This Recipe

• Big comfort, lighter feel: Cauliflower makes it hearty without relying on potatoes or heavy thickeners.
• Deep, slow-simmered flavor: Searing beef and blooming tomato paste builds a rich base.
• One-pot friendly: A Dutch oven does all the work with minimal fuss.
• Great leftovers: The flavor gets even better after a night in the fridge.

Grocery List

• Produce: 1 large yellow onion, 5 garlic cloves, 1 large head cauliflower, fresh parsley, 1 lemon (optional)
• Dairy: None required
• Pantry: Beef chuck roast (2 lb), olive oil, kosher salt, black pepper, tomato paste, 1 can diced tomatoes (14.5 oz), low-sodium beef broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch (4 cm) cubes
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics and tomato base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)

Liquid and herbs

• 3 cups (720 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf

Vegetable add-in and finishing

• 1 large head cauliflower, cut into bite-size florets (about 5–6 cups / 500–600 g)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, to brighten at the end)

Step-by-Step Instructions

Step 1: Prep the beef and cauliflower

Cut the beef chuck into 1 1/2-inch cubes so it cooks evenly and stays tender. Pat the beef very dry with paper towels (dry beef sears better), then season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.

Core the cauliflower and cut it into bite-size florets (aim for pieces about 1 to 1 1/2 inches). Set aside; you’ll add it later so it stays intact and doesn’t turn mushy.

Step 2: Sear the beef for deep flavor

Heat a large Dutch oven (5 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.

Working in 2 batches (avoid crowding), add the beef in a single layer and sear until well browned on at least 2 sides, about 4–5 minutes per batch. Transfer browned beef to a plate.

If the pot looks dry or the browned bits (fond) are starting to get too dark, lower the heat slightly. You want a dark golden-brown fond, not black.

Step 3: Sauté the onion and bloom the tomato paste

Reduce heat to medium. Add the diced onion and cook, stirring and scraping the bottom, until softened and lightly golden, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the 2 tablespoons tomato paste and cook, stirring constantly, for 1 minute. This quick “bloom” step makes the tomato flavor richer and less raw-tasting.

Step 4: Build the stew base

Add the diced tomatoes (with their juices), 3 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and the bay leaf. Stir well, scraping up any browned bits from the bottom of the pot.

Bring the liquid to a gentle simmer over medium heat.

Step 5: Simmer until the beef is nearly tender

Return the seared beef (and any accumulated juices) to the pot. Once it returns to a simmer, reduce heat to low, cover with a lid slightly ajar, and maintain a gentle simmer (aim for about 190–205°F / 88–96°C if you’re using a thermometer).

Simmer for 75 minutes, stirring every 20–25 minutes to prevent sticking. The beef should be starting to turn tender but not fully fall-apart yet.

Step 6: Add cauliflower and finish cooking

Stir in the cauliflower florets. Keep the heat on low, cover, and simmer until the cauliflower is tender and the beef is fully fork-tender, about 20–25 minutes.

If you prefer a slightly thicker stew, mash a few cauliflower florets against the side of the pot and stir them back in.

Step 7: Taste, brighten, and serve

Remove and discard the bay leaf. Taste the stew and adjust with additional salt and pepper as needed.

Stir in 2 tablespoons chopped parsley. For a fresher finish, add 1 tablespoon lemon juice (optional) right before serving.

Serve hot in bowls, making sure each bowl gets plenty of beef, cauliflower, and broth.

Pro Tips

• Don’t rush the sear: Browning the beef (without overcrowding) is the biggest flavor builder in this stew.
• Keep it at a gentle simmer: A hard boil can make chuck tough. Low and slow keeps it tender.
• Add cauliflower near the end: This keeps the florets intact and prevents the stew from turning overly soft.
• Thicken naturally: Mashing a few cooked cauliflower florets into the broth gives a silky body without flour or cream.
• Salt at the end, too: Broths and tomatoes vary. Final seasoning makes everything taste more “beefy.”

Variations

• Spicy-smoky: Add 1 tsp smoked paprika with the tomato paste and 1/4 tsp crushed red pepper flakes with the broth.
• Herb-forward: Swap dried rosemary for 1 tsp Italian seasoning and add 1 tbsp fresh thyme leaves at the end if you have them.
• Extra-veg: Add 2 cups (60 g) baby spinach in the last 2 minutes of cooking until just wilted.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering hot, or microwave in 1–2 minute bursts, stirring between. For food safety, reheat to an internal temperature of 165°F (74°C).

To freeze, portion into freezer-safe containers, leaving a little headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The cauliflower may soften slightly after freezing, but the flavor will still be excellent.

Nutrition (per serving)

Approximate, per 1/6 recipe: 430 calories, 35 g protein, 22 g fat, 18 g carbohydrates, 5 g fiber, 7 g sugars, 820 mg sodium (varies by broth and added salt).