Beef and beer stew with cauliflower latkes

  • COURTESY OF ALEX MARSALEKAlex Marsalek made beef and beer stew with cauliflower latkes for week four of the Cook of the Week Challenge.

    COURTESY OF ALEX MARSALEKAlex Marsalek made beef and beer stew with cauliflower latkes for week four of the Cook of the Week Challenge.

Posted10/29/2019 6:00 AM

1.5 lbs beef chuck, cut into 1 inch cubes

4 tablespoons of butter


2 onions, sliced

2 tablespoons of flour + 1/2 cup

12 oz beef stock

1 bottle of oktoberfest beer

1 teaspoon roasted garlic powder

2 tablespoons of dried thyme

2-3 bay leaves

1 tablespoon whole grain mustard

1 tablespoon salted caramel cashew butter

1 head cauliflower

4 large eggs

1 teaspoon of baking powder

1 teaspoon of Hungarian paprika

1 sprig of fresh thyme

Pat the chuck cubes dry with paper towels and then season with salt and pepper. Heat 2 tablespoons of butter in a large pot over high heat. When the butter is very hot add the beef chuck in batches to thoroughly brown the cubes and create a crust. Cook on each side 2-3 minutes or until cubes have browned. Do not stir often to promote crust creation. Remove chuck and set aside. Reduce heat to medium and add 2 more tablespoons of butter. Add onions and a pinch of salt and cook for 15 minutes or until browned and reduced in size. Sprinkle 2 tablespoons of flour onto the onions and butter and stir to coat. Cook the flour about 1 minute or until slightly browned and moisture has been absorbed. Increase heat to high and add the beef stock and scrape the bottom to remove bits into the liquid. Add the beer, 1 tablespoon of dried thyme, garlic powder, and bay leaves. Season with salt and pepper to taste. When the liquid begins to bubble, reduce to a simmer and simmer for 2-3 hours or until meat is tender. In final 20-30 minutes of cooking add whole grain mustard and cashew butter. Shred cauliflower head using either a food processor or box grater. Add eggs, baking powder, paprika, 1/2 cup flour, 1 tablespoon of thyme, and a heavy pinch of salt and pepper. Combine to form a loose batter. Heat an inch of oil over medium high heat. Add about 1/4- 1/3 cup scoop of batter to oil. Gently press the mound down once in the oil to form a thin patty. Cook in batches of 3-4 for about 3-4 minutes on each side until golden brown and edges are crispy. Remove from oil and let drain on a cooling rack over newspaper. To serve, scoop the stew over the latkes and garnish with a few fresh leaves of thyme.

Serves 4

Alex Marsalek

All recipes are unedited

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