1 pkg. Green Giant* frozen Cauliflower Veggie Tots, thawed
3 cups (750mL) frozen Green Giant* Valley Selections* Baby Blend
1 lb. beef short rib, bone in
1 tbsp. (15mL) cornstarch
1 cup (250 mL) cooking onion, finely diced
2 cloves garlic, minced
1 cup (250mL) low sodium beef broth
1 cup (250 mL) tomato puree
1 tbsp. (15mL) balsamic vinegar
1/2 tsp. (2mL) each salt and pepper, plus seasoning
2 tbsp. (30mL) fresh thyme, chopped
1 bay leaf
1/2 cup (125 mL) Parmesan cheese, finely grated
Preheat oven to 425°F.
Working with one thawed Green Giant* Cauliflower Veggie Tot at a time, gently press tots into grated cheese to lightly coat. Press and flatten 2 tots into the base of large muffin pan and press and seal 4-5 tots around the side, creating a “muffin shell”. Repeat with remaining tots making 4 large cups. Sprinkle any remaining cheese into center of each tot pot. Bake for 20 -25 minutes until golden and crisp. Once cooled gently remove cups and set aside on a cooling rack.
*Use a large Muffin Pan with a cup size of 3 inches in diameter by 2 inches in height.
Season beef with salt and pepper and coat with cornstarch. In a large oven safe pot or pan, over high heat, sear beef until browned on all sides, roughly 5 minutes. Remove from pot.
Reduce pot heat to medium low, sauté onions and garlic until tender, 3minutes. Stir in beef broth, tomato puree, vinegar, salt and pepper, thyme and bay leaf. Return beef and cover pot.
Reduce oven temperature to 400°F.
Place pot in the middle of the center rack of oven and cook for 20 minutes. After 20 minutes reduce oven heat to 325°F; cook for another 25 minutes.
Remove lid from pot and stir in Green Giant* Valley Selections* Baby Blend. Cook uncovered for 15 minutes. Remove stew from oven. Remove bone and bay leaf and discard. Using forks, gently pull apart beef into bite sized pieces.
Spoon stew into cauliflower tot pots. Serve warm with a side of your favorite Green Giant* Vegetables.