Braised Beef, Veggies, and Gravy

Makes 4 to 6 servings

I finally tried making gravy with pureed cooked veggies and drippings from the cooked meat, and the whole family absolutely loved it—even the hubby! I'm glad I finally tried the gravy prior to Thanksgiving—it's fantastic!

1½ cups water (or use meat broth or vegetable stock)
3 cups small cauliflower florets
1 to 3 sprigs fresh rosemary, each about 6 inches long
1 to 3 sprigs fresh sage
1 ½ to 2 pounds stewing beef
Salt and freshly ground pepper

  1. Pour the water into a crockpot and add the cauliflower, rosemary, and sage. Next, season the beef with salt and pepper; add any other veggies you want to cook with the meat (carrots and onions are always good). Following the guidelines provided by the crockpot manufacturer, cook for as long as is advised for the cut of meat you've chosen—typically about 8 hours on low.
  2. Transfer the meat to a serving dish and cover to keep it warm. Using a slotted spoon, transfer the cooked vegetables into a bowl to cool. Remove and discard the spent herbs.
  3. Put the vegetables and all of the liquid into a blender. Cover with the lid, but first remove the inner part of the lid so the steam can vent freely. (Alternatively, keep the vegetables in the pot and puree using an immersion blender.) Blend until very smooth; season with more salt and pepper to taste. Pour the gravy into a serving dish, divide the meat between warmed plates, and enjoy!

— Barbara, SCD mom from Washington