Beef & Brussels Sprouts Stew
This stew is a great comfort food for those cold, wintery days. Made with whole food ingredients and seasonal foods in January. Great for batch cooking for your lunch and dinner meals.
Prep Time: 10 mins | Cook Time: 65 mins | Total Time: 1.25 hours
Total Servings: 6
Ingredients
1 1/2 lb chuck roast
1 tbsp salt (for meat)
1 tbsp oil
¼ cup red wine
1 med yellow onion, diced about 1 cup
4 garlic cloves, minced or crushed
1 large carrot, diced about 1 cup
2 celery sticks, diced about ¾ 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
½ cup chickpea flour
Salt & pepper, to taste
Instructions
Place a large frying pan over medium/high heat. Cut roast into ½ inch squares and generously salt. Add oil, place cubes meat in a single layer and leave alone for about 5 minutes or until meat easily pulls always from sides and bottom. Remove seared meat from pan and into stockpot. Dispose of excess grease and then deglaze frying plan with wine, add to stockpot.
Add diced onion, carrots, celery, garlic, herbs, Worcestershire sauce and broth to stockpot. Stir well and bring to boil. Once boiling lower down to a simmer. Simmer for approx. 45 mins or until meat and vegetables are tender making sure to stir occasionally.
Measure chickpea flour into a small mixing bowl and make a slurry by adding a few tbsp at a 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 minutes or until sprouts and mushrooms are cooked to desired doneness.
Nutrition Facts: Per Serving: 378 cal, 20g carbs, 32g protein, 6g fat, 5g fiber
