Beef Goulew

Goulew? Nope, not a typo.

Goulash + Stew. I call it Goulew.

We had a few days of solid rain. When this happens in November, it's called crock pot weather. On a weekly grocery trip, there was a special on beef stew meat so I grabbed it and decided I'd figure it out later. After paging through some of my stew favs, I decided to make a hybrid of a traditional stew and a goulash for a tasty result.

When I said crock pot weather I deem that as a meal category that may or may not actually require a crock pot. This one does not. Using a cast iron pot, you can achieve the same look and feel in a shorter amount of time than a crock pot requires.

Now to the Goulew. Which Max likes to sing like Will Ferrell as Robert Goulet. Try it, it's more fun and perhaps the true reason behind the name.

Ingredients:
Yields 5-6 Servings

• 1 lb. beef stew meat
• Olive oil, divided
• 2 tbsp. flour
• 2 tbsp. paprika + an additional 1 tsp.
• 1 onion, chopped
• 3 cloves garlic
• 1 tsp. thyme
• 1 tsp. parsley
• 1 cup celery, diced
• 2 cups carrots, chopped into 2-3 inch sticks
• 1 16 oz. can whole peeled tomatoes
• Red Wine Vinegar
• Beef Broth

Toss the beef, flour and paprika in a bowl, coating the meat completely. In a skillet, heat the oil on medium-high heat, then begin to brown the meat on all sides, flipping every 3-5 minutes.

While that is taking place, in a large pot (such as a dutch oven), add a little more oil and sauté the garlic and onions on medium heat until fragrant. Add the beef, then the celery, carrots, thyme, parsley, and a few more shakes of paprika. Let that become nice and aromatic, about 3 minutes. Stir in the tomatoes, vinegar and beef broth, and bring to a boil. Settle everything in there, nice and cozy-like, then let it simmer for an hour on the stove.

Some people like to make it with chopped potatoes, I like mine as a base, all mashed up with cauliflower included. I made my quick, go-to version and served the Goulew.
(you know you sang that like Goulet.)

Mashed Cauliflower/Potatoes
Yields 3-4 servings

• Salt
• 2 cup frozen cauliflower
• 2 small Yukon Gold or Red Potatoes, cubed
• 1 spoonful of greek yogurt
• 2 tbsp. butter
• Paprika
• Garlic Salt

Fill a pot about 1/2 the way with water and salt it (hearty shakes, 4-5 times). Boil the potatoes on high for 10 minutes. Add cauliflower, boil for another 5-8 minutes. Once potatoes are soft enough to pierce through with a fork, remove and drain the water. Place cauliflower and potatoes in a bowl, add butter and greek yogurt, then using an electric hand mixer, beat until smooth. Season with Garlic salt and Paprika.