Slow Cooker Beef Stew with Cauliflower Mash

When Canadian winters set in and the evenings grow long, nothing warms you up quite like a steaming bowl of beef stew. This version captures the same rich, slow-simmered flavor, but made faster and easier with the Thermomix® TM7™, your all-in-one cooking companion.
Paired with a creamy cauliflower mash, it’s a wholesome, modern twist on a cold-weather classic that fills your home with warmth and your bowl with satisfaction.

Why Slow Cooker Beef Stew is Perfect for Winter Nights

• Hearty and warming: Packed with beef, root vegetables, and creamy cauliflower, it’s the kind of comfort food that satisfies deeply.
• Slow cooking unlocks flavor: Gentle simmering breaks down tougher cuts of beef into tender pieces while deepening the broth.
• Low effort, big reward: With Thermomix®, you chop, sauté, sear, and slow cook in one device-less mess, no fuss.
• A modern touch: The cauliflower mash adds a light, flavorful balance to the richness of the stew.

Ingredients (Serves 6)

Cauliflower Mash

• 800 g cauliflower, cut into 2-3 cm florets
• 2 garlic cloves
• 50 g milk
• ½ tsp rock salt (adjust to taste)
• 1 tsp ground black pepper (adjust to taste)
• 25 g butter
• 25 g grated Parmesan cheese

Beef Stew

• 200 g yellow onions, quartered
• 10 g garlic cloves
• 30 g olive oil
• 700 g beef chuck, cut into 3 × 3 cm pieces
• 200 g beef stock
• 200 g red wine or unsweetened cranberry juice
• 250 g carrots, cut into 1 cm slices
• Leaves from 4 sprigs fresh thyme
• 80 g tomato paste
• 3 dried bay leaves
• 1-2 tsp rock salt (adjust to taste)
• 2 tsp ground black pepper (adjust to taste)
• 1 tbsp all-purpose flour
• 150 g button mushrooms, quartered
• 200 g potatoes, cut into 3 × 3 cm cubes
• 6 sprigs flat-leaf parsley, chopped (optional)

Instructions with Thermomix® TM7™

1. Prepare the cauliflower mash
   
   Add the cauliflower florets and garlic cloves to the mixing bowl. Chop until finely processed, then add milk and cook until the cauliflower is soft and tender. Add salt, black pepper, butter, and Parmesan, and blend until smooth and creamy. Transfer the mash to a serving bowl and set aside. Clean the mixing bowl.
   
   
2. Cook the beef stew
   
   Place the onions and garlic in the mixing bowl and chop briefly. Add olive oil and sauté until fragrant. Add the beef and cook gently until lightly browned. Stir in the beef stock, red wine (or cranberry juice), carrots, thyme leaves, tomato paste, bay leaves, salt, pepper, and flour. Simmer slowly until the meat becomes tender and the sauce thickens. Add mushrooms and potatoes, and continue cooking until everything is soft and flavorful. Allow the stew to rest for about 15 minutes before serving.
   
   

Remove the bay leaves, sprinkle with fresh parsley, and serve the stew hot alongside the cauliflower mash.

Tip: For precise cooking times, temperatures and speeds, consult the official Beef Stew with Cauliflower Mash recipe on Cookidoo®.

Tips for the Best Canadian Slow Cooker Beef Stew

• Use Canadian beef chuck for rich flavor and tenderness.
• Cranberry juice adds a subtle sweetness that balances the savory depth of the sauce.
• The cauliflower mash brings a lighter alternative to traditional mashed potatoes.
• For extra comfort, garnish with fresh thyme and serve with crusty bread.

Variations to Try

• Wine-free version: Replace red wine with extra stock or cranberry juice.
• Cheesy mash: Add extra Parmesan or a handful of cheddar for more richness.
• Vegetable boost: Stir in peas or parsnips at the end for added color and texture.

Beef stew is more than a meal-it’s a tradition of comfort that warms you on the coldest nights. With the Thermomix® TM7™ slow cooking mode, you get the same hearty, slow-simmered flavor with less effort and more precision. Whether it’s a family dinner or meal prep for the week, this stew delivers rich, satisfying results every time.