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Hearty Oven Beef Stew with Roasted Cauliflower Slices

Servings: 5 servings


  • 1 1/2 pounds beef stew meat cut into bite-sized pieces
  • 1/4 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1/2 cup yellow or white onions cut into chunks
  • 1 cup potatoes peeled and cut into chunks
  • 1 cup carrots peeled and cut into chunks
  • 1/2 tablespoon tablespoon Italian seasoning
  • 1 cup chicken broth
  • 1 cup water
  • 1/2 14.5 ounce can diced tomatoes

Roasted Cauliflower Slices

  • 1 head cauliflower sliced
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, salt, pepper and paprika.
  • Add stew meat to flour mixture and toss to coat all pieces.
  • Heat large frying pan with oil on medium heat and brown meat about 2 minutes; add more oil if needed for browning.
  • Transfer browned meat to baking dish, add onions, carrots, potatoes, Italian seasoning, broth, water and tomatoes and stir.
  • Sprinkle remaining flour mixture from coating meat over everything and mix thoroughly.
  • Cover and cook until meat is tender, about 1 3/4 to 2 hours, stirring once or twice.

Cauliflower Slices

  • 30 minutes before serving stew, thoroughly wash, slice and spread cauliflower in a single layer on a parchment- or foil-lined sheet pan.
  • Drizzle with olive oil, and season with salt and pepper.
  • Place cauliflower on the top oven rack (rack above the beef stew) and cook until golden and tender, about 30 minutes.