Wine-Braised Beef with Cauliflower Mash

An elegant take on pot roast, using stew meat helps this dish to cook in only an afternoon. Too lazy to run to the store, I cried a little as I dumped half of my beloved 2013 Cabernet from Columbia Valley into the pan... However, as fantastic as dinner was, I quickly forgave myself for the reckless use of good wine.

Wine-Braised Beef with Cauliflower Mash
Serves: 8 

2-1/2 to 3 pounds beef stew meat
Kosher salt and pepper
2 tablespoons olive oil
2 shallots, chopped
6 garlic cloves, chopped
2 cups dry red wine
2 cans (14.5 oz.) reduced-sodium beef broth
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Cauliflower Mash
2 pounds fresh cauliflower florets
1/2 cup heavy whipping cream or milk
Kosher salt and pepper

Preheat oven to 275°. Season stew meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat a few pieces at a time and brown on all sides. Transfer to a bowl.

   In the same pan, cook the shallots over medium heat until softened. Add the garlic and cook 1 minute longer. Stir in the wine. Increase heat and boil for 5 minutes to reduce. Stir in the broth, thyme, rosemary and bay leaf. Add beef. Bring to a boil. Cover and transfer to the oven.

   Bake for 1-1/2 to 2 hours or until meat is fairly tender. Uncover, bake 30 minutes longer. If desired, strain cooking liquid and thicken with a cornstarch slurry.

   For Cauliflower Mash, place cauliflower in a pot of boiling water and simmer for 12-15 minutes or until fork tender. Drain. Place cauliflower and cream in a bowl and mix with a hand mixer until pureed. Season with salt and pepper. Serve with beef.