Beef and Brussels Sprouts Stew
Beef and Brussels Sprouts Stew is a hearty and healthy winter meal. High in fiber, low on the glycemic index and gluten-free, this recipe is perfect for the diabetic or the winter weight watcher but tastes so good everyone will gobble it up.
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I have shared with my readers that I am not a huge pumpkin lover.
What I haven’t shared yet is that I am not wildly in love with potatoes either.
What is so funny, a huge part of my family are big potato lovers.
They will eat a potato in any shape or form. I am a bit pickier.
I do enjoy French fries (that would just be unAmerican not to) and I love a good baked potato with plain Greek yogurt (I use it in place of sour cream) and chives or chopped green onions.
Baked sweet potatoes are wonderful also.
What I am not found of is potatoes in soups or stews.
I have tried so many times over the years to expand my taste buds with this but it just doesn’t work.
So this Beef and Brussels Sprouts Stew is in honor of my fellow ‘potato in soup’ haters.
Tips about Beef and Brussels Sprouts Stew:
- I know, I know… I hear you scolding me that there are no potatoes in the recipe. Two things in my defense: 1) It really does taste great with out them. 2) Having no potatoes keeps the recipe lower on the glycemic index.
- Using a lesser costing cut of beef works perfectly for stew. The connective tissues and fat add a wonderful flavor. My personal preference is chuck roast.
- One of the secrets to making this Beef and Brussels Sprouts Stew have the rich depth of flavor is to brown the meat. To do this cut a chuck roast into 1/2 inch squares. Season the meat with about 1 tbsp of salt before frying. You can also use pepper at this time depending on taste preferences. Just know adding pepper at this stage will make the stew a bit spicy. Heat a large frying pan over med/high heat and add a little oil (love this oil). Working in batches(if doubling the recipe), place cubed meat in a single layer in the frying pan making sure not to crowd the meat. At this point just LEAVE IT ALONE for about 4-5 minutes or until the meat easily pulls away from the sides and bottom. This helps the meat to sear, creating that wonderful browned surface that gives the stew so much flavor. Once the undersides are browned go ahead and stir finishing off the searing process. Remove browned cubes and repeat with second batch. (*NOTE: second batch is if doubling recipe.) (affiliate)
Left to right: 1) 1st stage of searing meat. 2) 2nd stage of searing meat. 3) Meat fully seared. - Once the meat is fried and removed from the pan, disgaurd excess grease and then deglaze the pan with red wine. Both the red wine and all those wonderful browned bits from searing add that extra depth of flavor.
- I have recently fallen in love with chickpea flour, aka garbanzo bean flour. It worked beautifully for thickening this Beef and Brussels Sprouts Stew. Chickpea flour is gluten free and is higher in protein and fiber than regular flour. Click here for an in-depth look at its health benefits. (affiliate)
Beef and Brussels Sprouts Stew
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
Instructions
- 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.
- 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.
- 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.
Notes
Nutrition
If you love winter comfort meals then check out these recipes:
Chicken & Roasted Veggie Mac and Cheese
Family Favorite Tortilla and Beans
This recipe is part of Food Network’s Fall Fest recipe round up. For brussels sprouts inspiration check out:
Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Pinch My Salt: Steamed Brussels Sprouts with Dilly Dip
Devour: Every Day We’re Brussels’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
This recipe is also part of Meal Plan Monday.
Great substitution for potato! I feel the same way (even worse, finding a potato chunk in the middle of a burrito, some restaurants actually serve them in a burrito! yikes!) and love that it’s a two for one, eliminating the high-glycemic potato and adding a high fiber vegetable, thanks for sharing this!
I am so glad I am not the only one who isn’t in love with potatoes in stew and I can’t say I am a huge fan of them in burritos either. Thank you Sabrina! You made my day!
This sounds amazing! I have to avoid starchy foods as my diabetes is getting worse with age. AND.. AND.. Brussel sprouts! yum! I suspect candida or something in my intestines is off (because of my Diabetes?) but cannnot be sure. Got some good information from this DrLam site. (https://www.drlam.com/blog/microbiome-gut-flora/23823/)
Thank you so much Rosa. I really enjoy Brussels sprouts replacing the potatoes. That is awesome you are researching to keep diabetes and candida in check. I also really love Christa Orecchio’s site https://thewholejourney.com. She is a clinical and holistic nutritionalist that is an expert in candida. I hope the stew is a help in your journey 🙂
Very creative and nice photos! They really help make the recipe and prep work look really tasty!
Thank you Jenn! I am so excited that Fall is right around the corner so we can start eating it again.
Oh what a spectacular dinner recipe. Brussels sprouts are a favorite in our house and this dish does such a good job of highlighting them.
A great low carb alternative!
I love the idea of adding brussels sprouts to a stew. So hearty and healthy!
I love it! Looks so flavorful!
Looks comforting and wonderful.
This is perfect for day, cold and rainy, I can’t wait to give this a try.
do you have the nutritional info., fat, carbs, protein, calories? Looks great abut have not made yet.
Hi Donna,
I apologize, I do not have the full nutritional information yet on my recipes. It is a goal for me to accomplish so please hang tight.
This beef stew is very delicious and easy to prepare. I prepared this last night and the whole family loves it!. Thank you so much for sharing a wonderful recipe!
Hi Mia! I am so glad to hear that. Thank you for stopping by and letting me know.
Made this on a cold, drizzly Minnesota fall day & it immediately filled our home, hearts & bellies with savory goodness. Lovely. Aaromatic & hearty. A treat! Thank you!
Melinda this is just the sweetest! I can’t tell you how much it means to me you not only taking the time to write a review but that is was also enjoyed by you and your family. Thank you so much!
I just made this stew! It was the best I have made and I am a soup making woman! I was looking for a soup I could make with some Brussels sprouts I had and I will definitely make this a lot !
That makes me so happy to hear!! It is so hot right now in Souther California but Im looking forward to making this once soup season starts. Thank you so much for giving the recipe a try and coming back to comment on it.