Beef and Brussels Sprouts Stew

Beef and Brussels Sprouts Stew

A hearty winter meal that is high in fiber, gluten-free and has a low glycemic index.

Ingredients

  • 1 1/2 lb chuck roast
  • 1 tbsp salt

    *for the meat

  • 1 tbsp oil
  • 1 /4 cup red wine
  • 1 med brown onion

    *diced about 1 cup

  • 4 garlic cloves

    *minced or crushed

  • 1 lg. carrot

    *diced about 1 cup

  • 2 celery stalks

    *diced about 3/4 cup

  • 1 bay leave
  • 2 tsp thyme
  • 1 tsp marjoram
  • 1 tbsp Worcestershire sauce
  • 32 oz beef broth
  • 12-16 oz button mushrooms

    *cut in half

  • 1 lb brussels sprouts

    *cut in half

  • 1/2 cup chickpea flour
  • salt & pepper to taste

Directions

  1. 1

    Cut roast into 1/2 inch squares and generously salt. Heat a large frying pan over medium/high heat for about 4 mins. Add oil, place cubed meat in a single layer and leave alone for 4-5 mins or until meat easily pulls away from sides & bottom. Remove seared meat from pan and into stockpot. Dispose of excess grease and then deglaze frying pan with wine, add to stockpot.

  2. 2

    Add onion, carrot, celery, garlic, herbs, Worcestershire sauce and broth to stockpot. Stir well and bring to a boil. Once boiling lower down to a simmer. Simmer for approximately 1 hour or until meat and vegetable are tender making sure to stir occasionally.

  3. 3

    Measure chickpea flour into a small mixing bowl and make a slurry by adding a few tbsp at at time of water or broth until a paste is formed minus lumps. Slowly drizzle slurry into pot while stirring stew. Keep at a simmer and add brussels sprouts and mushrooms. Continue simmering, stirring often, for another 20-30 mins or until sprouts and mushrooms are cooked to desired doneness.

Beef and Brussels Sprouts Stew

Beef and Brussels Sprouts Stew

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About this Recipe

Craving a comforting, hearty meal that nourishes your body without sacrificing flavor? This Beef and Brussels Sprouts Stew is your answer, offering a deeply satisfying dish perfect for chilly evenings.

What truly sets this stew apart is its thoughtful design: it's not just delicious, but also high in fiber, naturally gluten-free, and boasts a low glycemic index. The rich combination of tender chuck roast with earthy mushrooms and robust Brussels sprouts creates a complex flavor profile that feels both wholesome and indulgent.

Prepare for a truly warming experience. You'll savor succulent, fall-apart beef, infused with aromatic herbs like thyme and marjoram, complemented by the savory depth of red wine and Worcestershire sauce. Each spoonful offers tender bites of carrot and celery, softened onion, and the satisfying texture of halved mushrooms and Brussels sprouts, all brought together in a rich, savory broth. This stew is designed to be a substantial, comforting meal that leaves you feeling satisfied and energized, making it an excellent choice for a nutritious and delicious dinner.

While the core flavors are robust, you have options to tailor this stew. For an even deeper earthy note, consider adding extra button mushrooms or trying a mix of cremini. If you prefer a milder vegetable, you could slightly reduce the amount of Brussels sprouts. Don't have red wine on hand? You could use additional beef broth, though the wine adds a wonderful layer of complexity.

This Beef and Brussels Sprouts Stew is an ideal centerpiece for a cozy winter dinner, a weekend family meal, or even a comforting dish to share with friends. Serve it simply in a warm bowl, perhaps with a sprinkle of fresh parsley for a touch of brightness.

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