Beef and Brussels Sprouts Stew

Beef and Brussels Sprouts Stew is a hearty and healthy winter meal. High in fibre and gluten-free, this recipe is perfect for the winter weight watcher but tastes so good everyone will gobble it up!

1 1/2 lb chuck roast
1 tbsp salt
1 tbsp oil
1 /4 cup red wine
1 med brown onion diced
4 garlic cloves minced or crushed
1 lg. carrot diced
2 celery stalks diced
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

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.


Recipe by The Fed Up Foodie