Beef and Brussels Sprouts Stew

Beef and Brussels Sprouts Stew

from thefedupfoodie.com
120 min

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.